|Starburst Chicken…a burst of
Here in Chicago we are fortunate to have a number of terrific day schools, so when my oldest son was old enough to start school we underwent the task of visiting the different schools to determine which one would best suit our family. So, off to visit the schools we went! When we got to my alma mater, Arie Crown, we met with the principal Rabbi Meir Shapiro, who had been my principal! (“Wow Rabbi Shapiro, it’s so weird to be in your office and not be in trouble!!”). We got a tour of the school, and the rest is history!
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2 inch strips
- 2 cloves garlic minced ( or 2 frozen cubes*)
- 1/4 teaspoon ground giner
- 1 20 ounce can crushed pineapple, drained, 1/3 cup juice reserved
- 2 medium carrots, sliced ( diagonally*)
- 1 medium green or red bell pepper, thinly sliced ( or cut into squares*)
- 2 scallions, thinly sliced
- 4 ounces spaghetti, cooked according to packaged directions, drained ( or 8 ounces*)
- 1/3 cup reserved pineapple juice
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
For the chicken
- In a large skillet over medium-high flame, heat oil.
- Stir fry chicken and garlic, sprinkle ginger over chicken.
- Stir fry for about 2 minutes.
- Add drained pineapple, carrots, pepper and scallions.
- Reduce heat to medium.
- Cover and steam for 2 to 3 minutes.
- Stir in cooked spaghetti.
For the sauce
- In a small saucepan away from heat, combine the pineapple juice, soy sauce, cornstarch and oil.
- Stir until cornstarch is dissolved.
- Place saucepan over medium heat, stirring constantly for 1 to 2 minutes until sauce thickens.
- Pour sauce over pasta with chicken.
- Toss and serve immediately.
- * denotes my alternatives for the recipe
- To make this dish for the GFE (Gluten Free Eater) substitute gluten-free pasta, and use gluten-free soy sauce.