2 cups MINUTE® Brown Rice, uncooked
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breast, cut in strips
1 medium DOLE® Onion, thinly sliced
1 cup DOLE® Broccoli, cut into florets
1 tablespoon fresh grated ginger
2 cloves garlic, finely chopped
1 can (20 oz.) DOLE® Pineapple Chunks, drained and juice reserved
1/4 cup KIKKOMAN® Less Sodium Soy Sauce
1/4 cup KIKKOMAN® Stir Fry Sauce
2 tablespoons cornstarch
Prepare rice according to package directions.
Heat oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 5 to 7 minutes or until no longer pink. Add onion, broccoli, ginger and garlic to skillet; stir-fry 3 minutes more.
Combine reserved juice, soy sauce, stir-fry sauce, and cornstarch in a small bowl; add to skillet. Bring to boil, stirring constantly. Add pineapple. Reduce heat to low and simmer 2 to 3 minutes more. Serve over brown rice.
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
