you're using canned chicken broth), use it as part of the
liquid you use to cook the rice. Also, if you like peppers
to stay a bright green and don't mind if there's still some
crunch to them, add them at the same time that you add the
cornstarch rather than earlier in the recipe. They look
pretty that way and pick up the bright red of the pimentos.
1 roaster boneless breast cut into 1/4" by 2" strips
4 tablespoons butter or margarine
1 green pepper, cut into strips
1 cup celery, sliced diagonally
1 20-ounce can pineapple chunks, with liquid
3/4 cup chicken broth
1/4 cup chopped onion
1 tablespoon fresh tarragon or 1 teaspoon dried
2 tablespoons cornstarch
1 4-ounce can pimento, drained and cut into strips
1/2 teaspoon salt or to taste
In a large skillet or wok over medium-high heat, melt
butter. Add chicken and saute for 5 minutes. Add green
pepper and celery and cook 3 minutes, stirring. Drain
pineapple, reserving liquid. Add drained pineapple, 1/2
cup of pineapple juice, broth, onion and tarragon. Bring
mixture to a boil; reduce heat to medium-low and simmer 5
minutes. Blend cornstarch with 2 tablespoons water to make
a smooth paste. (If you like the sauce quite thick, use an
extra teaspoon of cornstarch.) Add to skillet and continue
to cook, stirring, until thickened. Add pimento and serve
immediately.
LAYERED CHICKEN (Hawaiian) Serves 6-8
If you have a sweet tooth, this recipe could end up one of