Pineapple Chicken Stir-Fry

Ingredients:

  • 11 lb chicken breast or thighs, cut into bite-sized pieces
  • 2 cups fresh pineapple, cut into chunks
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 1 cup snap peas
  • 2 cloves garlic, minced
  • 1in knob of fresh ginger, minced
  • 2 tablespoons Wok This Way seasoning
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon sesame oil (for cooking)
  • 1 tablespoon vegetable oil (for cooking)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Sesame seeds and green onions, for garnish
Pineapple Chicken Stir-Fry

Instructions

Step 1:

Prepare the Sauce: In a small bowl, mix the tamari, rice vinegar, sesame oil, honey and 1 tbsp Wok This Way seasoning. Set aside.

Step 2:

Cut the chicken into thin, 2-3in strips, season with 1/2 tbsp Wok This Way

Step 3: Cook the Chicken: Heat olive oil in a pot or large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5–7 minutes. Remove from the wok and set aside.

Step 4:

Stir-Fry the Vegetables: In the same wok, heat more olive oil. Add the garlic, ginger, and onion. Stir-fry for 1 minute until fragrant. Add the bell peppers, snap peas and 1/2tbsp Wok This Way, and stir-fry for 2–3 minutes.

Step 5:

Add the Pineapple: Add the fresh pineapple chunks to the pot and stir-fry for another 2 minutes, allowing the pineapple to caramelize slightly.

Step 6:

Combine Everything: Return the cooked chicken to the pot. Pour in the sauce and stir well to coat everything. Let the mixture cook for 2–3 minutes to allow the flavors to meld.

Step 7:

Serve: Garnish with chopped cashews and sliced green onions. Serve hot over steamed rice.