food and drink

(Michigan State Fair)
2 bouillon cubes low-sodium chicken
1 pound boneless, skinless chicken breast,
cut into strips
ТМ cup strawberry vinegar
1 (20 ounce) can pineapple tidbits, drained;
juice reserved
1 medium green or red pepper
ТН cup sliced ​​onions
ТН cup sliced ​​carrots
1 cup broccoli florets
ТО cup cashews
Hot cooked rice
In a large nonstick skillet chicken, brown
strips, add onion and cook 1 minute longer.
Remove pan from heat.
Dissolve chicken bouillon in the the reserved
pineapple juice, add the vinegar and stir
well. Add to the browned chicken. Return pan
to medium heat. Stir in broccoli, carrots,
pepper and cashews. Cook until vegetables are
tender-crisp. Add the pineapple tidbits and
Serve over hot rice.
Mouth-Watering Fair Recipes