This pineapple ginger chicken stir-fry brings together juicy pineapple, fresh ginger, and tender chicken with vibrant vegetables for a quick, sweet, and savory weeknight meal.
Author:Hannah Rodger
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Stir-fry
Cuisine:Asian
Diet:None
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
In a medium bowl, toss chicken with 1 tablespoon soy sauce and cornstarch. Set aside for 10 minutes.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add remaining 1 tablespoon vegetable oil to the skillet. Add bell pepper, broccoli, and snap peas. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
Add garlic and ginger to the skillet. Cook for 1 minute, until fragrant.
In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, honey, rice vinegar, sesame oil, and reserved pineapple juice.
Pour sauce into the skillet with the vegetables. Bring to a simmer and cook for 1-2 minutes, until slightly thickened.
Return cooked chicken and drained pineapple chunks to the skillet. Toss to coat with the sauce. Cook for 1-2 minutes, until heated through.
Serve immediately over rice or noodles, if desired.
Notes
For extra spice, add a pinch of red pepper flakes with the garlic and ginger.
Feel free to add other vegetables like carrots, mushrooms, or water chestnuts.
Serve with a sprinkle of sesame seeds or chopped green onions for garnish.