Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry
Ingredients
Honey-Ginger Stir Fry Sauce
-
1
cup
soy sauce
-
½
cup
hoisin sauce
-
½
cup
pineapple juice
-
¼
cup
rice wine vinegar
-
2
tablespoons
creamy peanut butter (melted, optional)
-
2
tablespoons
hot chili sesame oil
-
2-4
tablespoons
honey
-
2
tablespoons
toasted sesame seeds
-
2
tablespoons
ginger (grated)
-
1-2
cloves
garlic (minced or grated)
-
½-¾
cup
raw cashews
The Stir Fry
-
2
tablespoons
sesame oil
-
1
pound
boneless skinless chicken (cut into 1 inch cubes)
-
4
pieces
baby bok choy (halved)
-
1
cup
fresh or frozen broccoli
-
2
pieces
red peppers (sliced)
-
2
pieces
carrots (shredded)
-
2
pieces
zucchini (chopped)
-
1
cup
fresh pineapple (diced)
-
4
pieces
green onions (chopped)
Instructions
- Combine all the sauce ingredients in a bowl and whisk until well mixed.
- Heat a large skillet or wok over high heat and add 1 tablespoon of sesame oil.
- Add the cashews and 1/4 cup of the sauce, cooking until the cashews are toasted.
- Remove the cashews and set aside.
- In the same skillet, add another tablespoon of sesame oil and cook the chicken until fully cooked.
- Add 1/2 cup of the sauce to the chicken and cook until it thickens.
- Remove the chicken and set aside.
- Sear the bok choy in the skillet for 2-3 minutes, then remove.
- Stir fry the broccoli and peppers for 5 minutes, then add carrots, zucchini, and pineapple.
- Add another 1/2 cup of sauce and cook until the sauce thickens and the pineapple caramelizes.
- Serve the stir fry over rice, topped with chicken, cashews, and green onions.
Nutrition Facts (estimated)
Servings
6
Calories
461
Total fat
20g
Total carbohydrates
45g
Total protein
28g
Sodium
900mg
Cholesterol
70mg
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