Chicken with Pineapple and Lemon Grass

Recipe provided courtesy of the National Chicken Council.

Recipe Ingredients:

1 1/2 pounds boneless chicken breast, cut into 1-inch chunks
1 1/2 cups chicken broth
3 stalks lemon grass, chopped into 2-inch pieces
1 piece gingerroot, about 2 inches, coarsely chopped
1 teaspoon lime zest
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch
2 cups pineapple chunks
1 teaspoon salt
2 tablespoons chopped cilantro
2 tablespoons chopped mint

Cooking Directions:

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, warm vegetable oil over high heat in a large, non-stick skillet or wok. Toss chicken chunks in cornstarch. Add chicken to heated oil in two batches; sauté until golden brown, about 5 minutes. Remove chicken, place on plate and set aside.
3. Add pineapple chunks to pan and sauté quickly, about 2 minutes.
4. Return chicken to skillet or wok. Pour chicken broth into pan through strainer, separating out lemon grass, ginger and lime zest pieces. Discard these pieces.
5. Stir over high heat until sauce reaches a simmer, about 1 minute. Reduce heat to low and simmer for 4 minutes, until sauce has thickened lightly. Add salt. Sprinkle with cilantro and mint.
6. Serve immediately over rice or noodles.

Makes 4 servings.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.