Chicken Stew W/pepper and Pineapple
Yield: | 4 Servings |
Categories: | Soups, Stews |
1 | lb | Boned and skinned chicken breast halves; cut up |
4 | md | Carrots; cut 1 inch pieces |
1/2 | c | Chicken broth |
2 | tb | Gingerroot; finely chopped |
(or 2 teaspoons ground ginger) | ||
1 | tb | Packed brown sugar |
2 | tb | Soy sauce |
1/2 | ts | Ground allspice |
1/2 | ts | Red pepper sauce |
1 | tb | Cornstarch |
1 | 8 1/4 oz can pineapple chunks in juice, drained, reserve juice | |
1 | md | Red bell pepper (1 cup); cut 1 inch pieces |
Hot cooked rice; optional |
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