Chicken Stew with Pepper and Pineapple
1 pound boneless skinless chicken breast halves -- in 1 1/2" cubes 4 meds carrots -- in 1" chunks 1/2 cup chicken broth 1 tablespoon ginger root -- finely chopped* 1 tablespoon pac...
Ingredients
- 1poundboneless skinless chicken breast halves -- in 1
- 1/2" cubes 4 meds carrots -- in 1" chunks
- 1/2cupchicken broth
- 1tablespoonginger root -- finely chopped*
- 1tablespoonpacked brown sugar
- 2tablespoonsoy sauce
- 1/2teaspoonground allspice
- 1/2teaspoonred pepper sauce
Directions
- 1
1 pound boneless skinless chicken breast halves -- in 1 1/2" cubes 4 meds carrots -- in 1" chunks 1/2 cup chicken broth 1 tablespoon ginger
- 2
Cover and cook on Low heat setting 7-8 hours or until vegetables are tender and chicken is no longer pink in center
- 3
Mix cornstarch and reserved pineapple juice
- 4
gradually stir into chicken mixture
- 5
Stir in pineapple and bell pepper
- 6
Cover and cook on High heat setting about 15m inutes longer or until slightly thickened and bubbly
- 7
ground ginger may be substituted for fresh gingerroot
- 8
Per serving: 232 calories, 35 CFF, 4 g fat, 60 mg cholesterol, 750 mg