Sunday, April 13, 2008

Chicken & Pineapple Stir-Fry

Once again, the Midwest has been battered by storms, torrential rain, high winds, and tornadoes in some areas. For the third time in as many weeks the creek at the bottom of our garden burst its banks, and flooded the garden, fortunately, it’s nowhere near the house. Then this weekend we’re back to wintry cold weather.

But the good news is, we are set to warm up and dry out this week. I hope so. The grass is growing like crazy, but it’s just too wet to mow, consequently the garden looks more like meadow.

Mick’s homegrown veggies are doing well though. Outside, potatoes, onions, radish, lettuce, and spinach are all coming along nicely, despite the weather. Indoors, under a growing lamp, he has, tomatoes, cucumber, squash, watermelon, and basil. And he’s purchased some bell pepper and strawberry plants from the local garden center, so we should have lots of fresh fruit and veggies this summer. Visit his gardening blog at:

This week’s recipe is another easy mid-week dinner, prep and cook time only about 30 minutes.

Chicken & Pineapple Stir-fry


1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon white wine vinegar
2 teaspoons tomato paste
1/2 teaspoon ground ginger
3 garlic cloves, finely chopped
2 skinless, boneless chicken breasts, cut into strips
1 tablespoon vegetable oil
1 16 oz package frozen stir-fry vegetables
1 8 oz can unsweetened pineapple chunks, drained
Hot basmati rice, cooked according to package directions


  1. In a colander rinse and drain stir-fry vegetables.In a small bowl, combine the first six ingredients; set aside.
  2. Heat oil in a large skillet or wok over a medium high heat. Stir-fry chicken for 5-6 minutes or until juices run clear.
  3. Add the vegetables, pineapple and soy sauce mixture, stir-fry for a further 3-4 minutes until vegetables are heated but still crisp.

Serve over basmati rice.

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