Chicken Stew - cooking recipe

Ingredients

1 1/2 lb. raw chicken breasts without skin
2 Tbsp. Canola oil
1 medium minced garlic clove
2 c. water
8 oz. canned pineapple in heavy syrup
3 Tbsp. brown sugar
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. ginger
1/2 medium raw red pepper
1/2 medium raw green pepper
2 Tbsp. cornstarch
1/3 c. long grain white rice (uncooked)
1/4 c. vinegar
2 Tbsp. soy sauce (low sodium)
3 Tbsp. water

Preparation

Cut chicken into 1-inch cubes.
In large skillet, saute chicken and garlic in oil until chicken is partially cooked.
Drain pineapple, reserving syrup.
Stir in 2 cups water, reserved pineapple syrup, rice, vinegar, brown sugar, soy sauce, salt, ginger and pepper.
Bring to a boil.
Reduce heat; cover and simmer 12 minutes or until rice is almost tender.
Cut green and red peppers into 1-inch pieces; add pineapple chunks.
Combine 3 tablespoons cold water and cornstarch; quickly stir into stew mixture.
Bring to a boil.
Reduce heat; cover and simmer an additional 10 to 15 minutes or until rice and green pepper are tender.