Pineapple Chicken Stir-Fry

RU201199

Time: 25 Mins

Makes: 4 servings

Garden-fresh veggies and juicy pineapple give classic stir-fry a seasonal refresh. For an easy substitute, switch the chicken for thinly sliced boneless pork or peeled, deveined medium shrimp. Serve with brown rice for extra nutrition.

Ingredients

medium red onion, halved lengthwise and sliced

teaspoons vegetable oil

3/4 cup thin, bite-size strips zucchini

3/4 cup trimmed fresh pea pods, tips and strings removed

teaspoons vegetable oil

skinless, boneless chicken breast halves (12 ounces total), cut into thin bite-size strips

cup fresh pineapple cubes

tablespoons bottled stir-fry sauce

Brown rice (optional)

Fresh pineapple wedges (optional)

Instructions

In a wok or large skillet, heat 2 teaspoons of the oil over medium-high heat. Stir-fry red onion in hot oil for 2 minutes. Add zucchini and pea pods. Stir-fry for 2 minutes more. Remove mixture from wok.

Add the remaining 2 teaspoons oil to hot wok. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok. Add pineapple and stir-fry sauce. Cook and stir about 1 minute or until heated through. If desired, serve over brown rice with fresh pineapple wedges.

variation

For an easy substitute, switch the chicken for thinly sliced boneless pork or peeled, deveined medium shrimp.

note

Bottled stir-fry sauce is a handy time-saver. We especially like Kikkoman’s preservative-free version flavored with ginger and sesame oil, but any brand will work well in this dish.

Publication: Midwest Living

MR. PORTER AND MS. CHARLES CULINARY CRAVINGS

Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.

For more information about our appliances click: