Sesame Ginger Chicken Stir Fry
- 1/2 Tbsp OLiV Blood Orange Extra Virgin Olive Oil
- 2 tsp minced garlic
- 3 boneless skinless chicken breasts
- 1 medium onion, sliced
- 1 red pepper, sliced
- 10 white mushrooms
- 2 Tbsp cornstarch
- 4 Tbsp soy sauce
- 1 398ml can of Pineapple chunks
- 3 Tbsp OLiV Sesame Ginger White Balsamic
- 1/4 cup Orange juice
Heat oil in a large nonstick pan on med-high heat. Add garlic. Cut chicken into thin strips and gradually add to pan. Slice onion and pepper into strips and add to pan. Slice mushrooms, add to pan. Stir occasionally until vegetables are tender, about 5 minutes. Add pineapple, reserving juice.
Combine cornstarch with soy sauce in a small bowl. Mix in juice from pineapple, vinegar and orange juice. Add to pan and stir until thickened. If it is too thick add more orange juice or a bit of water to thin. Serve with rice.
Makes 4 servings.