Makes 4 servings
- 1 medium sweet red pepper cut into small chunks
- 1/2 cup onions chopped (optional)
- 1-2 tablespoons vegetable oil
- 1 14 1/2-ounce can chicken broth
- 1/2 cup maple syrup
- 1/4 cup cider vinegar
- 1 tablespoon soy sauce
- 1 8-ounce can pineapple chunks
- 2-3 tablespoons cornstarch
- 2 1/2 cups frozen chicken nuggets thawed
1. In a skillet, sauté pepper and onion in oil until crisp-tender; remove and keep warm.
2. Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.
3. Drain pineapple, reserving juice; set pineapple aside.
4. Combine cornstarch and pineapple juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and the sautéed vegetables; heat through.
Serve over rice
