Ingredients:
Rice
1 1/2 cups (375 mL) uncooked instant rice
1 1/2 cups (375 mL) water
Sauce
1/2 cup (125 mL) purchased sweet-and-sour sauce
1 tbsp (15 mL) soy sauce
1 1/2 tsp (7 mL) grated gingerroot
1/2 tsp (2 mL) Chinese five-spice powder (optional)
Stir-Fry
1 tbsp (15 mL) oil
1 lb (500 g) boneless skinless chicken breast halves, cut into thin bite-sized strips
2 large garlic cloves, minced
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1/2 large red onion, cut into 1/2-inch-thick wedges (1 cup/250 mL)
1/4 cup (50 mL) water
1 (8 oz) can pineapple tidbits in unsweetened juice, drained
Tip : Purchase chicken breast strips for stir-frying to save time.Tip : For easier slicing of chicken breasts, place in the freezer for about 15 to 20 minutes before cutting.Tip : To store fresh gingerroot, wrap it loosely in a paper towel and put it in a plastic bag in the refrigerator's vegetable compartment. It should keep well for several weeks. Ginger can also be frozen; it will be fine for grating, but the texture won't be firm enough for dicing or to make crisp slivers.