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Starburst Chicken

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  • Cook Time: 7
  • Total Time: 7 minutes


  • 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

  1. In a large skillet over medium-high flame, heat oil.
  2. Stir fry chicken and garlic, sprinkle ginger over chicken.
  3. Stir fry for about 2 minutes.
  4. Add drained pineapple, carrots, pepper and scallions.
  5. Reduce heat to medium.
  6. Cover and steam for 2 to 3 minutes.
  7. Stir in cooked spaghetti.

For the sauce

  1. In a small saucepan away from heat, combine the pineapple juice, soy sauce, cornstarch and oil.
  2. Stir until cornstarch is dissolved.
  3. Place saucepan over medium heat, stirring constantly for 1 to 2 minutes until sauce thickens.
  4. Pour sauce over pasta with chicken.
  5. 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.
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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.