Ingredients
6 bone-in chicken thighs (about 2-1/4 pounds)1 teaspoon olive oil1/2 cup chicken broth2 jars (4-1/2 ounces each) sliced mushrooms, drained1-1/2 cups frozen sugar snap peas, thawed1 medium sweet red pepper, cut into strips1/2 cup canned bamboo shoots1/3 cup thinly sliced green onions1 can (20 ounces) pineapple tidbits7-1/2 teaspoons cornstarch1/4 cup cider vinegar3 tablespoons soy sauce2 tablespoons sugarHot cooked rice noodles
Preparation
In a large skillet, brown chicken in oil; drain. Add broth. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
Add the mushrooms, peas, red pepper, bamboo shoots and onions. Cover and cook 5-10 minutes longer or until a thermometer reads 180° and vegetables are tender.
Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, reserved juice, vinegar, soy sauce and sugar. Pour into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in pineapple; heat through. Serve with noodles.
