1. Place beans in a saucepan and cover with water; bring to a boil. 2. Cook, uncovered for 3 minutes; drain and set aside. 3. Pound chicken to 1/4 inch thickness; cut into 1/2 inch strips. 4. In a large skillet, stirfry chicken in oil for 2 to 4 minutes or until no longer pink. 5. Remove with a slotted spoon. 6. In a small bowl, combine constarch and soy sauce until smooth. 7. Drain the pineapple, reserving juice; set pinapple aside. 8. Stir the juice into the soy sauce mixture; set aside. 9. In the skillet, stirfry red pepper and onion for 5 minutes. 10. Add the chicken, beans, pineapple, salt and ginger. 11. Gradually stir in the soy sauce mixture. 12. Bring to a boil; cook and stir for 2 minutes or until thickened. 13. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
