Pineapple Chicken Lo Mein Recipe (Emily Heaps)

Ingredients

1 can (20 ounces) unsweetened pineapple chunks

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

2 garlic cloves, minced

1 tablespoon minced fresh gingerroot

3 tablespoons canola oil, divided

2 medium carrots, julienned

1 medium green pepper, julienned

4 ounces spaghetti, cooked and drained

3 green onions, sliced

1 tablespoon cornstarch

1/3 cup soy sauce

Directions

1. Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.

2. 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.

3. 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.