Print: Stir-Fried Chicken With Pineapple and Peppers

Stir-fried chicken with pineapples and peppers is loaded with low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers, and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots. Serve with brown rice.

Prep

23 min

Cook

29 min

Servings

Difficulty

Medium

Ingredients

0.25 cups reduced-sodium soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin , sweetened Asian wine
1 teaspoon grated ginger root
2 crusheds garlic cloves
1 tablespoon cornstarch
2 tablespoons oil , preferably sesame oil
1 pound boneless , skinless chicken breast, cut in 1-inch pieces
6 large green onions , cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 , 20 ounce
0.25 cups sliced almonds , Optional

Instructions

1 Stir soy sauce, vinegar, mirin, ginger, garlic, and cornstarch together until well combined.
2 Heat oil in a large skillet and stir-fry chicken until brown and cooked through, about 5 minutes. Remove from the skillet.
3 Add green onions, peppers, and pineapple to the skillet; cook until heated through. Pour in soy sauce mixture and stir until thickened. Return chicken to the skillet and cook until heated through. Sprinkle with almonds.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/stir-fried-chicken-with-pineapple-and-peppers