Pineapple Ginger Chicken Stir Fry
Great, simple stir fry to serve over rice!
Ingredients
- One 20-ounce can unsweetened pineapple chunks, drained (reserve the juice)
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1½ tablespoons cornstarch
- 2 tablespoons vegetable or canola oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- ¾ cup thinly sliced red bell pepper
- 1 small onion, chopped
- 1 tablespoon minced fresh ginger
- 2 medium garlic cloves, minced
- ¼ teaspoon red pepper flakes
- minced fresh cilantro, for garnish (optional)
- hot cooked rice, for serving (optional)
Instructions
- In a medium bowl or measuring cup, whisk together the reserved pineapple juice, chicken broth, soy sauce, honey and cornstarch until smooth.
- In a skillet, heat 1 tablespoon of the oil over medium-high heat; saute the chicken until lightly browned, 4 to 6 minutes. Remove the chicken from the pan and set aside.
- In the same pan, saute the bell pepper, onion, ginger, garlic and red pepper flakes in the remaining oil until crisp-tender, about 2 minutes. Give the cornstarch mixture another stir, and then add it to the pan along with the chicken and pineapple chunks. Bring to a boil, stirring constantly. Cook and stir until the sauce has thickened and the chicken is cooked through, 5 to 7 minutes.
- Serve over rice (if desired) and sprinkle with fresh cilantro (if desired).
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 34gProtein: 27gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 74mgSodium: 1110mgPotassium: 738mgFiber: 3gSugar: 27gVitamin A: 1018IUVitamin C: 52mgCalcium: 43mgIron: 1mg
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