Asian Pineapple Chicken

• Ingre­di­ents:
• 4 bone­less, skin­less chick­en breasts
• 2 tbsp. flour
• ¹⁄₄ tsp. salt
• ¹⁄₈ tsp. pepper
• 2 tsp. oil
• ¹⁄₄ cup diced red pepper
• 2 tsp. each: 
  • Minced gar­lic
  • Fresh gin­ger
• 8 oz. can pineap­ple chunks
• ¹⁄₃ cup chick­en broth
• 2 tbsp. soy sauce
• 1 ¹⁄₂ tsp. cornstarch

Mix flour, salt, and pep­per in a gal­lon-sized plas­tic bag. Add chick­en, close bag, and shake to coat chick­en evenly.

Heat oil in large non­stick skil­let over medi­um heat. Add chick­en and cook 6 min­utes, turn­ing once until gold­en out­side and bare­ly pink in the cen­ter. Remove to a serv­ing plat­ter to keep warm.

Using same skil­let, sautée red pep­per, gar­lic, and gin­ger for 1 minute until fragrant.

In a bowl, mix pineap­ple, chick­en broth, soy sauce, and corn­starch. Add to pan and sim­mer, stir­ring occa­sion­al­ly, for 3 min­utes until thickened.

Serve over chicken.