Description
A quick and tasty recipe for Pineapple Chicken Stir-Fry that combines chicken, fresh vegetables, and a sweet and savory sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup bell peppers, sliced (any color)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
- Cooked rice or noodles, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the bell peppers, pineapple chunks, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, and water until smooth. Pour the sauce into the skillet and stir well to combine.
- Return the cooked chicken to the skillet and toss everything together until the chicken is coated and the sauce has thickened, about 2-3 minutes. Drizzle with sesame oil before serving.
- Serve the stir-fry over cooked rice or noodles.
Notes
- For added heat, include sliced jalapeños or a dash of red pepper flakes while stir-frying.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg