Chicken Pineapple Stir-Fry



For the marinade:

  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon grated fresh ginger
  • 1/2 pound boneless, skinless chicken breast cut into 1-inch cubes

For the rice:

  • 1 1/3 cups water
  • 2/3 cup brown rice

For the sauce:

  • 1 teaspoon grated fresh ginger
  • 3 tablespoons unsweetened pineapple juice
  • 1 teaspoon rice vinegar
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 1 1/2 tablespoons cornstarch
  • 2 garlic cloves, minced

For the stir-fry:

  • 1 tablespoon peanut oil, divided
  • 1 small carrot, thinly sliced into diagonal strips
  • 1 cup chopped red bell pepper, cut into 1/2-inch strips
  • 1 cup chopped bok choy
  • 1 cup unsweetened canned pineapple chunks
  • 1/2 cup sliced green onion
  • 1 cup snow peas


For the marinade:

  1. In a small bowl, whisk together the soy sauce, rice vinegar and ginger.
  2. Pour the marinade into a sealable bag and add the cubed chicken. Seal and place in the refrigerator until ready to use.

For the rice:

  1. Add the water to a saucepan and place over medium-high heat.
  2. Cover and bring to a boil. Add the rice and reduce heat to low and simmer until the water is absorbed and the rice is tender.
  3. Set aside and keep warm.

For the sauce:

  1. In a separate bowl, mix together the ingredients for the sauce. Set aside.

For the stir-fry:

  1. Before you begin, assemble and measure out all of the remaining ingredients. In a large wok, heat 1/2 tablespoon of the peanut oil over medium-high heat.
  2. Add carrots and red pepper and stir-fry for 2 to 3 minutes.
  3. Add the bok choy and pineapple and stir-fry 1 minute.
  4. Add onions and snow peas and stir-fry for another minute.
  5. Remove vegetables from the wok into a large bowl and set aside.
  6. Return the wok to the burner. Add 1/2 tablespoon of the peanut oil and the marinated chicken.
  7. Stir-fry about 3 minutes, or until the chicken is cooked through (internal temperature should be 165 F for 15 seconds).
  8. Add cooked vegetables. Stir-fry for 1 minute more.
  9. Stir the sauce mixture to make sure the cornstarch is completely dissolved.
  10. Add the sauce to the wok and bring to a boil.
  11. Cook until the sauce thickens and appears clear and shiny, about 1 minute.

To serve, add 1/2 cup of the brown rice to each of 4 warmed plates. Divide the chicken stir-fry evenly among the plates. Serve immediately.

Yield: 4 servings




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s