Description
A vibrant and flavorful Pineapple Chicken Stir-Fry combining tender chicken breast with crisp bell peppers and sweet pineapple chunks, all tossed in a tangy, slightly spicy sauce. Perfect for a quick and nutritious weeknight dinner with an Asian-inspired twist.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
Vegetables and Fruit
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce
- ¼ cup soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional)
Garnish
- Sesame seeds for garnish
Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with cornstarch until evenly coated, ensuring each piece has a light dusting. This helps to create a slight crispiness during cooking.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes, turning occasionally, until they are browned on the outside and cooked through internally. Remove the cooked chicken from the skillet and set aside on a plate.
- Sauté Vegetables and Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic, grated ginger, and sliced red and green bell peppers for 2 to 3 minutes until the vegetables are slightly tender yet still crisp, allowing the aromatics to infuse the dish.
- Add Pineapple and Chicken Back: Add the pineapple chunks and the cooked chicken pieces back into the skillet, mixing gently to combine all ingredients evenly.
- Make and Add Sauce: In a small bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Pour the sauce over the chicken and vegetable mixture in the skillet and stir well to coat everything evenly. Let it simmer for 2 to 3 minutes, allowing the sauce to thicken slightly and flavors to meld.
- Finish and Serve: Remove the skillet from heat. Sprinkle the chopped green onions and sesame seeds over the stir-fry as a fresh garnish. Serve hot over rice or noodles for a complete meal.
Notes
- For a low-carb alternative, serve the stir-fry over cauliflower rice instead of traditional rice or noodles.
- You can substitute the chicken with tofu or shrimp for different protein options according to preference or dietary needs.
- Adjust the amount of red pepper flakes to control the level of spiciness based on your taste.
