| Pineapple Ginger Chicken Stir-fry |
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1.5 pounds Tony’s Teriyaki Chicken Breasts, or boneless, skinless chicken breasts - cubed
2 tsp peanut oil
2 cups fresh pineapple chunks
3 TBS molasses
2 TBS fresh limejuice
1/4 tsp red pepper flakes
8 scallions cut lengthwise into 2-inch pieces
1/4 cup minced crystallized ginger
Heat a skillet or wok over high heat. Add oil, swirl in pan and then add chicken breast chunks - stir frying quickly to brown but do not cook fully. Remove and reserve.
Return pan to heat, add pineapple and molasses and stir-fry until the pineapple is brown and tender. Stir in the limejuice, red pepper flakes, scallions and chicken. Sauté until scallions are bright green and the chicken is done. Toss in ginger and serve over rice. - Serves 4
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