Chicken with Pineapple Salsa
added 03/07/08
Serves
4
Asian
flavors blended with the bite of spicy Mexican salsa produce
a tasty combination that is sweet and sharp. 1 cup long grain
white rice OR 4 servings instant brown rice, cooked according
to package directions 2 tsp. canola or olive oil
3/4
lb. boneless, skinless chicken breast, cut into strips
1
green pepper, sliced
4
oz. mushrooms, sliced
1
medium onion, sliced vertically
1
clove garlic, minced
3/4
cup salsa, medium or hot recommended
1
cup pineapple chunks, packed in natural juice
2
tsp. soy sauce or tamari
In
a medium saucepan, combine the white rice and 2 cups of water;
bring to a boil. Reduce the heat, cover, and simmer for 20 minutes
or until all the liquid is absorbed. Keep the pan covered until
ready to serve.
While
rice is cooking, heat 1 teaspoon of the oil in a large nonstick
wok or skillet over high heat. Add the chicken and stir-fry
until firm and opaque, about 5 minutes. Remove the chicken and
set it aside. Add the second teaspoon of oil to the pan. Add
the peppers, mushrooms, and onions and stir-fry for 5 minutes.
Add the garlic and stir-fry for 1 minute.
Return
the chicken to the pan. Add the salsa, pineapple, and juice,
bring to a boil, lower heat, and cover. Simmer for 2 minutes
more. Stir in soy sauce and serve over rice.
Per
serving: 383 calories; 24 g protein; 60 g carbohydrate; 5 g
fat; 52 mg cholesterol; 678 mg sodium % calories from fat: 12%;
from saturated fat: 2%
