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Hawaiian Chicken Stir-Fry


2 chicken breasts, bias cut or cubed
1 red bell pepper, membrane & seeds removed, chopped
1/2 cup pea pods
1/2 cup baby bok choy, chopped
1 small can sliced water chesnuts, drained
1 small can chunk or crushed pineapple, including juice
3 TBSP teriyaki sauce
3 TBSP sweet chili sauce
1/4 cup brown sugar
1 tsp ginger
dash rice vinegar
sesame oil
2 servings cooked rice or noodles


1. Whisk together juice from pineapple, teriyake, sweet chili sauce, brown sugar, ginger, and rice vinegar.
2. Marinate the chicken in this mixture for minimum 60 minutes.
3. In a wok over med-high heat, use 1-2 TBSP sesame oil to sautee chicken for 3-5 minutes.
4. Add vegetables and pineapple and stir-fry for 5-10 minutes until veg are wilted but still crisp, and well coated in sauce.
5. Serve with rice or noodles.