I do a good chicken stirfry. Take 2 cups of pineapple juice, add in about 1 tsp dried ginger powder, 1/2 tsp garlic powder, 1/2-1 tsp dried pepper flakes, and 1 tbsp cornstarch. Meanwhile, cut your boneless skinless breast into thin strips, about 1/4" wide. Heat up a teaspoon or so of sesame oil or olive oil in a skillet. Mince 2 cloves of garlic and toss in the oil. Toss the chicken in right after the garlic. Stir continually on medium high heat til the chicken is done. Remove the chicken from the skillet. Add a little more oil, and toss in 2-3 cups of your favorite stir fry veggies (we use pineapple, brocolli florets, snow peas or sugar snap peas, bell pepper strips, and onion strips and sometimes thin sliced carrots). Stir fry til they are the texture you prefer (we always leave a little crunch to it.) Add chicken back to pan with veggies and pour the sauce over. Cook til the sauce is thickened, and serve over hot rice.
at 7:24 PM on Jan. 23, 2010