Ingredients
1 can (20 ounces) unsweetened pineapple chunks1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 garlic cloves, minced1 tablespoon minced fresh gingerroot3 tablespoons canola oil, divided2 medium carrots, julienned1 medium green pepper, julienned4 ounces spaghetti, cooked and drained3 green onions, sliced1 tablespoon cornstarch1/3 cup soy sauce
Preparation
Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
