Monday, September 29, 2014

Chicken Stir-Fry With Pineapple & Peppers

Here is an easy way to have a nice low-fat and protein filled dinner, loaded with plenty of flavor. The ginger adds a nice kick. 

1 pound boneless, skinless chicken breast, cut into one inch pieces
2 tablespoons Sesame or Olive Oil
1/4 cup low sodium soy sauce
2 tablespoons white wine vinegar 
1 bunch of scallions, diced 
1 half white onion, diced 
2-3 garlic cloves, minced or crushed
2 tablespoons mirin (sweetened Asian wine)
1 knob of grated fresh ginger root 
1 tablespoon cornstarch
2 cups red & green bell peppers, sliced or cubed
A handful of snow peas, trimmed 
1 cup chunks of fresh (or canned) pineapple 


1. Combine soy sauce, wine vinegar, mirin, ginger, garlic and cornstarch into a medium sized bowl; stir or whisk well. 

2. Heat oil in a large iron skillet or pan, and stir-fry the chicken until it is brown and cooked through, approximately 6 minutes. Remove the chicken from the pan and put aside on a platter. Add onions, scallions, peppers and pineapple to the pan and heat through, stirring occasionally. Pour in the sauce and stir until the ingredients are coated and the sauce has thickened. Return the chicken to the pan, get it nice and hot....e voila! You have a delicious meal. Serve with steamed white or brown rice. 

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