Chicken Stir-fry with Pineapple

Votes: 1

How to Make Chicken and Pineapple Stir-Fry

Time: 25 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 474, total fat 20 G., saturated fats 6 G., proteins 36 G., carbohydrates 37 G., fiber 3 G., cholesterol 152 mg, sodium 1223 mg, sugar 18 G.

This chicken and vegetable stir-fry gets an unexpected tropical twist from pineapple and Asian spices, including ginger. It's quick to prepare and makes a delicious midweek dinner. Serve the stir-fry over steamed rice, topped with a crispy topping of fried onions and peanuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
2 tablespoons salted butter
900 g boneless, skinless chicken thighs, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 green onions, thinly sliced (white parts separated from green parts)
2/3 cup lightly salted soy sauce
2 tbsp. l. rice vinegar
1 tbsp cornstarch
1 tbsp. grated fresh ginger
2 tsp chili paste + more to taste
2 cloves garlic, crushed
1 can (560 g) canned pineapple, diced, drained and set aside
1/4 cup store-bought fried onions
1/4 cup chopped peanuts
1 tbsp sesame seeds
1 teaspoon chili-lime seasoning, such as tahini
Boiled brown rice for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, sweet pepper, Pineapple, ginger root, chili paste, Peanut, rice vinegar, sesame

Cooking the dish according to the recipe:

Heat a large skillet over medium-high heat. Add the vegetable oil and butter. Once the butter is melted and hot, add the chicken, bell pepper, and white part of the green onion. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
Meanwhile, prepare the sauce. In a glass jar, combine the soy sauce, rice vinegar, cornstarch, ginger, chili paste, garlic, and 2 tablespoons of pineapple juice. Close the lid and shake well.

Combine fried onions, peanuts, sesame seeds, and chili-lime seasoning in a small bowl. Set aside.
When the chicken is done, add the pineapple and stir. Give the sauce a final swirl and add it to the pan. Let the sauce simmer and thicken, about 1 minute. Serve with rice, topped with the peanut-fried onion mixture and the remaining green onions.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Main courses / Vegetables and mushrooms / Bird / / Asian cuisine / Ree Drummond