Thursday, February 16, 2012

Thai Chicken and Pineapple Stir Fry

Towards the beginning of the New Year I was looking for healthy recipes that still tasted good. I came across Gina's Skinny Recipes and I couldn't wait to try so many of the great recipes that she had posted. Justin loves stir fry and so I thought this would be a hit! It definitely was good, and I felt so much better eating it knowing the nutritional information. This recipe is adapted from here.

1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers 
1 red chili pepper, chopped 
1 cup fresh pineapple chunks
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
cilantro leaves (for garnish)

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.

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