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Chicken: Chicken Saute with Pineapple & Lemongrass

Source of Recipe

gypsiegrrl


List of Ingredients

4 chicken breast halves, skinless and boneless (about 1 1/2 pounds), cut into 1-inch chunks
1 1/2 cups low sodium chicken broth
3 stalks lemongrass, chopped into 2-inch pieces
1 piece ginger, about 2 inches, coarsely chopped
1 teaspoon lime zest
2 1/2 tablespoons cornstarch
4 cups fresh pineapple chunks, about 1 inch each
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped



Recipe

1. Place chicken broth in small saucepan. Add lemon grass, ginger and lime zest. Bring to a simmer; cover and cook for 10 minutes. Set aside.
2. While the chicken broth mixture is simmering, toss chicken chunks in cornstarch. Add chicken to heated pan; sauté until golden brown, about 5 minutes. Remove chicken, place on plate and set aside. Add pineapple chunks to pan and sauté quickly, about 2 minutes.
3. Return chicken to skillet or wok. Pour chicken broth into pan through strainer, separating out lemongrass, ginger and lime zest pieces. Discard these pieces. Stir over high heat until sauce reaches simmer, about 1 minute. Reduce heat to low and simmer for 4 minutes, until sauce has thickened lightly. Sprinkle with cilantro and mint. Serve immediately over rice or rice noodles.