2 chicken breasts, cut into chunks
500 ml broccoli florets
5 ml corn starch
125 ml chicken broth
398 ml can pineapple chunks
30 ml peanut sauce
In a wok or large skillet; stir fry chicken in a small amount of olive oil. When chicken is about half way cooked; add broccoli. Cook until chicken is longer pink and broccoli is tender crisp.
Add corn starch to chicken broth, mixing well. Add broth to wok. Drain approximately 1/4 cup (50 ml) pineapple juice from pineapple. Pour pineapple and remaining juice into wok. Add peanut sauce stirring mixture. Heat thoroughly. Serve over rice or noodles.
Serves 4