Stir Fry Dinner

Since canning the cranberry pepper jelly, I have been excited about making stir fry sauce with it. In fact, we have had it two nights in a row!

I cut chicken and bell pepper (from the garden) into bite sized pieces and coarsely dice some Vidalia onion. The chicken goes in first and as the outer surfaces of that start to look cooked, I add in the veggies. When everything is cooked, I add in the pineapple chunks and a little juice and a few tablespoons of jelly. The jelly melts down and makes a sauce with the pineapple juice. I toss everything in the sauce. You can see the yummy sauce bubbling at the edge of the pan.

We have it with rice and green beans picked fresh from the garden!