Chicken and Grilled Pineapple Stir Fry
Ingredients
The sauce
-
½
cup
low sodium soy sauce
-
½
cup
sweet thai chili sauce
-
¼
cup
creamy peanut butter
-
2
tablespoons
rice vinegar
-
2
teaspoons
thai red curry paste
-
1
teaspoon
fish sauce (optional)
-
1
tablespoon
fresh ginger, grated
-
1
clove
garlic, minced or grated
-
1
juice
lime
The stir fry
-
1
pound
boneless skinless chicken, cubed
-
1
medium
red bell pepper, sliced
-
2
carrots
shredded
-
½
cup
shelled edamame
-
1
cup
fresh basil, chopped
-
½
medium
pineapple, cut into triangles
Instructions
- Blend the soy sauce, sweet thai chili sauce, peanut butter, rice vinegar, thai red curry paste, fish sauce, ginger, garlic, and lime juice until smooth.
- Heat a large wok or skillet over high heat, add peanut oil, and cook the chicken until done, about 5 minutes.
- Add more peanut oil and the red bell pepper, cooking for another 3-5 minutes.
- Stir in the carrots and edamame, then add ½ to ¾ of the sauce and simmer until thickened, about 5 minutes.
- Remove from heat and stir in the basil.
- Grill the pineapple brushed with peanut oil for 3-4 minutes per side.
- Serve the stir fry over rice, topped with grilled pineapple and any remaining sauce.
Nutrition Facts (estimated)
Servings
4
Calories
398
Total fat
15g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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