Ingredients
4 teaspoons olive oil1 pound boneless skinless chicken breasts, cut into 1-inch cubes1/2 teaspoon dried tarragon1/2 teaspoon dried basil1/2 teaspoon dried marjoram1/2 teaspoon grated lemon zest1-1/2 cups chopped carrots1 cup unsweetened pineapple tidbits, drained (reserve juice)1 can (8 ounces) sliced water chestnuts, drained1 medium tart apple, chopped1/2 cup chopped onion1 cup cold water, divided 3 tablespoons unsweetened pineapple juice3 tablespoons reduced-sodium teriyaki sauce2 tablespoons cornstarch3 cups hot cooked brown rice
Preparation
In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 5 ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes.
Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.
