Ginger Chicken with Pineapple and Red Pepper
Ingredients
| 1 lb boneless, skinless chicken breasts | ||
| 2 tbs olive oil | ||
| 2 cloves garlic | ||
| 1 red bell pepper, cut into strips | ||
| 1 orange or yellow bell pepper, cut into strips | ||
| 1 (8 oz) can of pineapple chunks in juice, un-drained | ||
| 1/2 cup picante sauce | ||
| 4 tbs fresh ginger grated | ||
| 1/4 cup cilantro, chopped | ||
| kosher salt and black pepper to taste |
Boneless skinless chicken breasts are lightly sauteed and served with picante sauce, pineapple, bell peppers and fresh ginger.
- Season chicken breasts with salt and pepper.
- Heat oil in a large skillet over medium heat.
- Add the chicken and cook for about 5 minutes on each side or until cooked through and lightly browned on both sides.
- Remove chicken and keep warm.
- To the same pan add the bell pepper strips, pineapple, ginger, picante sauce and cilantro and saute for about 5 minutes or until the peppers are tender.
- Season with a little salt and pepper.
- Return chicken to skillet and heat through.
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