Chicken Pineapple Stir Fry
Ingredients
The sauce
-
1
cup
pineapple juice from 28 oz. can pineapple chunks
-
2
tbs
soy sauce
-
1
tbs
honey
The stir fry
-
1
tbs
peanut oil
-
1 ½
pounds
chicken breasts cut into 1-inch pieces
-
1
lb
broccoli florets chopped
-
3
medium
carrots sliced
-
2
cups
pineapple chunks
-
2
cups
bok choy or other leafy green vegetable chopped
-
1
cup
scallions chopped
-
3
cups
cooked brown rice or rice noodles
Instructions
- Combine the sauce ingredients in a small bowl.
- In a wok or large skillet, heat 2 teaspoons of oil over medium-high heat.
- Add broccoli, carrots, bok choy, and scallions to the wok and cook for three minutes, then remove them.
- Add the remaining teaspoon of oil and the chicken to the wok, cooking for about 4 minutes until no longer pink.
- Move the chicken to the edges of the wok and pour the sauce into the center, warming it up and letting it thicken.
- Add the vegetable mixture and pineapple to the wok, stirring everything together.
- Serve over brown rice or rice noodles, with additional soy sauce or hot chili sauce if desired.
Nutrition Facts (estimated)
Servings
6
Calories
388
Total fat
7g
Total carbohydrates
53g
Total protein
31g
Sodium
533mg
Cholesterol
73mg
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