Ingredients
2
tablespoons rice vinegar
2
tablespoons soy sauce
1
tablespoon honey
1
tablespoon cornstarch
1/8
teaspoon ground red pepper (cayenne)
1
can (11 ounces) mandarin orange segments, drained and 2 tablespoons syrup reserved
1
can (8 ounces) pineapple chunks, drained and juice reserved
1
tablespoon vegetable oil
1
pound boneless, skinless chicken breasts, cut into 1-inch pieces
1
teaspoon finely chopped gingerroot
1
clove garlic, finely chopped
1
package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
2
medium green onions, sliced (2 tablespoons)
Hot cooked Chinese noodles or rice, if desired
Preparation
Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.
Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.
Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.
