PINEAPPLE GINGER CHICKEN STIR-FRY

PINEAPPLE GINGER CHICKEN STIR-FRY

Gimme Some Oven
SKU:
Cknpinapty

Recipe

(No reviews yet)
Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
Gift wrapping:
Options available
Current Stock:
Description
YIELD: 4

PINEAPPLE GINGER CHICKEN STIR-FRY

This delicious Pineapple Ginger Chicken Stir-Fry is quick and easy to make, and full of the best sweet and savory fresh flavors!

PREP TIME: 10 MINS\

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

 

INGREDIENTS:

STIR-FRY INGREDIENTS:

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • salt and freshly-cracked black pepper
  • 2 tablespoons peanut oil or olive oil, divided
  • 1 green bell pepper, cored and diced into 1-inch pieces
  • 1 small white onion, peeled and diced into 1-inch pieces
  • 1/2 pound fresh asparagus, cut into 1-inch pieces (with ends trimmed off)
  • 2 tablespoons minced fresh ginger
  • 3 cloves garlic, peeled and minced
  • 2 cups fresh or frozen pineapple chunks
  • 1 batch stir-fry sauce (see below)
  • toppings: thinly-sliced green onions, toasted sesame seeds

STIR-FRY SAUCE INGREDIENTS:

  • 3/4 cup chicken or vegetable stock
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon toasted sesame oil
  • optional: 1-2 tablespoons sriracha (if you'd like a spicier sauce)

DIRECTIONS:

TO MAKE THE STIR-FRY:

  1. Season the chicken with a few pinches of salt and freshly-cracked black pepper.
  2. Heat 1 tablespoon oil in a large saute pan or wok over medium-high heat.  Add chicken and saute for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.  Transfer chicken with a slotted spoon to a separate plate, and set aside.
  3. Add the remaining 1 tablespoon oil to the pan, and add the bell pepper, onion and asparagus.  Saute for 4-5 minutes, stirring occasionally, or until the veggies reach your desired level of doneness.  (I saute until the onion is almost completely soft; I like it just a little bit crispy in a stir-fry.)  Then add in the ginger, garlic and pineapple, and toss to combine.  Saute for 1-2 more minutes, or until the garlic is fragrant.  Add the chicken back in, then stir in the sauce and let it cook for 1-2 minutes or until it has thickened, stirring occasionally.
  4. Serve warm, garnished with your desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.

TO MAKE THE STIR-FRY SAUCE:

  1. Whisk all ingredients together in a small bowl until combined.