1/4 c Firmly packed brown sugar 2 T Cornstarch 1/4 c Vinegar 1 T Soy sauce 1 ea 15 oz. can pineapple chunks 1 c Strips, green pepper 1 c Thin onion rings 1 T Oil 2 ea Boneless chicken breasts* *Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g.
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Andrea Nguyen, chef and author of Vietnamese Food Any Day, makes a char siu chicken banh mi in the MUNCHIES Test Kitchen. Andrea marinates and grills chicken thighs to crispy, caramelized perfection, makes quick pickles with daikon radishes and carrots, and slices up jalapeños and herbs to make the ultimate banh mi, all while explaining the origins of this now-classic Vietnamese sandwich.
Check out the recipe here:
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