Pineapple Chicken Stir Fry
Pineapple chicken stir fry is a fun change of pace from typical Asain-inspired dishes.
Ingredients
- 1 boneless skinless chicken breast sliced into bite-sized pieces
- 1 tsp fish sauce
- 1 tsp cornstarch
- 1 Tbsp oil I use canola
- 1 cup ripe bell peppers sliced into strips
- 1 large garlic clove minced
- 1 tsp fresh ginger minced or grated
- 1 small can pineapple chunks (8 ounce) drained, reserve juice
- ⅓ cup pineapple juice
- 2 Tbsp Thai sweet chili sauce
- 1 tsp cornstarch
- Black pepper to taste
- steamed rice for serving
Instructions
- Mix chicken and fish sauce in medium bowl. Add 1 teaspoon of cornstarch and toss to evenly coat.
- Heat the oil in large skillet on medium-high heat. Add chicken and bell pepper. Stir occasionally until the chicken is cooked through and the peppers are crisp-tender.
- While the chicken is cooking, prepare the sauce. Open the can of pineapple chunks and drain the juice into a small bowl. Add the chili sauce and 1 tsp of cornstarch.
- Add garlic and ginger; stir fry 30 seconds.
- Add pineapple. Add sauce; cook and stir until heated through and the sauce has thickened.
- Serve immediately over rice.