Ginger Spicy Chicken

Campbell's Ginger Spicy Chicken Recipe

This satisfying stir-fry features chicken and peppers in a fabulous sauce made with pineapple chunks, ginger, soy sauce and Pace® Picante Sauce to be served over hot cooked rice.

At a glance

Prep

15 min.

Total

40 min.

Serves

4

Servings: cups each

Cook: 25 min.

Cost per recipe: $13.15 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 can (about 20 ounces) pineapple chunks  in juice
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon ground ginger
2 teaspoons soy sauce
1/2 cup Pace® Picante Sauce
2 medium green peppers  or red bell peppers, cut into strips (about 3 cups)
1 pound boneless, skinless chicken breast, cut into strips
4 cups hot cooked white rice, cooked without salt
1 tablespoon fresh parsley  for garnish

How to Make It

  • 1

    Drain the pineapple, reserving the juice. Stir the cornstarch, sugar, ginger, soy, picante sauce and reserved pineapple juice in a small bowl until it's smooth. Set the mixture aside.

  • 2

    Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. Add the peppers and stir-fry until they're tender-crisp. Set them aside.

  • 3

    Remove the pan from the heat. Spray it with vegetable cooking spray and increase the heat to medium-high. Add the chicken in 2 batches and cook until it's well browned and cooked through, stirring often. Set the chicken aside.

  • 4

    Stir the cornstarch mixture and add it to the skillet. Cook until the mixture boils and thickens, stirring constantly. Stir the pineapple in the skillet. Return the chicken and the peppers to the skillet and heat through. Serve over the rice. Garnish with the parsley.

Full Screen View

Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

557

totalfat

4.6g

saturatedfat

1.2g

cholesterol

96mg

sodium

483mg

totalcarbohydrate

85.2g

dietaryfiber

3.5g

protein

41g

vitamina

10%DV

vitaminc

100%DV

calcium

6%DV

iron

30%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24892