Pineapple Ginger Chicken Stir-Fry at home
- Yield 4
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Pineapple Ginger Chicken Stir-Fry at home is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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
- 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)
Method
Salt the chicken with a few pinches of salt and freshly-cracked black pepper.
Warm 1 tablespoon oil in a large saute pan or wok over medium-a hot burner. Tip in chicken and saute for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside. Move chicken with a slotted spoon to a separate plate, and keep nearby.
Tip in the remaining 1 tablespoon oil to the pan, and add the bell pepper, onion and asparagus. Cook for 4-5 minutes, stirring occasionally, or until the veggies reach your desired level of doneness. (the cook saute until the onion is almost completely soft; the cook like it just a little bit crispy in a stir-fry.) Then add in the ginger, garlic and pineapple, and toss to combine. Cook for 1-2 more minutes, or until the garlic is fragrant. Tip in the chicken back in, then mix in the sauce and let it cook for 1-2
Plate warm, garnished with your desired toppings. Or move to a sealed container and refrigerate for up to 3 days.
Beat all ingredients together in a small bowl until combined.
