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Chicken and Pineapple Stir-Fry Print Email


6 oz skinless chicken breast, cut into 1 inch by 1/4 inch strips
3 tablespoons soy sauce
1 tablespoons sesame oil
1/2 tablespoon red chili paste
1 tablespoon Canola oil
1/2 tablespoon finely chopped ginger
Handful frozen peas
1/2 cup red bell pepper, stems and seeds removed and thinly sliced
1/2 cup pineapple, diced
1 garlic clove, minced
1/4 cup scallions, chopped
1 tablespoon cilantro, chopped
Cooked rice, for serving

Whisk together 2 tablespoons of the soy sauce, 1/2 tablespoon of the sesame oil, and the red chili paste. Add the chicken strips. Let marinate for 15-20 minutes.

Place a wok or an iron skillet over high heat. When really hot, pour in the canola oil. Add the chicken along with the marinade. Cook, stirring constantly, for about 1 minute. Remove the meat.

Dump in the ginger and red bell pepper, cook for about 2 minutes, stirring occasionally.

Add the garlic, pineapple, frozen peas, and the chicken to the skillet. Cook for about 30 seconds. Add the rest of the soy sauce and sesame oil.

Serve with some rice. Garnish with cilantro and scallions. - serves 2 - Things Cooks Love
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