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Sweet and Sour Island Stew Recipe

Sweet and Sour Island Stew Recipe

6 servings



1 1/2 pounds chicken tenders

1 tablespoon vegetable oil

3 cups frozen stir-fry pepper blend

2 teaspoons each: minced garlic, gingerroot, jalapeno chili

3 cups reduced-sodium fat-free chicken broth

1 can unsweetened pineapple chunks, drained, juice reserved

1 can black beans, rinsed, drained

2 tablespoons each: light brown sugar, apple cider vinegar

2-3 teaspoons curry powder

2 tablespoons cornstarch


Cook chicken in oil in large skillet over medium heat until browned, about 8 minutes, remove from skillet. Add pepper blend, garlic, gingerroot and jalapeno chili to skillet, saute 5 minutes. Stir in chicken and remaining ingredients, except reserved pineapple juice and cornstarch; heat to boiling. Stir in combined cornstarch and reserved pineapple juice, boil, stirring until thickened, about 1 minute.

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