A stir-fry of pineapple, chicken and peppers in a sweet and sticky sauce that is served over a bed of rice.
Ingredients Makes: 4 servings Time: 1 hour
4 cups prepared rice, for serving
1 bell pepper, diced
2 garlic cloves, minced
1 tsp ginger root, minced
1 jalapeño, minced
1 cup pineapple chunks (use canned pineapple to also obtain the juice)
2 boneless chicken breasts, cut into 1-inch pieces
1 to 2 Tbsp avocado oil ~or~ extra-virgin olive oil (for cooking)
pinch sea salt
pinch ground black pepper
1 cup pineapple juice (use juice from canned pineapples)
1/4 cup soy sauce
1/4 cup raw sugar ~or~ honey
2 Tbsp Hoisin sauce *see recipe below
2 tsp cornstarch, mixed with
1/4 cup cashews (optional)
1 tsp sesame seeds
1 Tbsp sliced green onions (for serving)
Prepare rice. Make rice according to package instructions for either white or brown rice. Season the rice with salt and pepper while cooking. To further complement the rice and give it a full-bodied flavour, cook it in vegetable broth. When rice has cooked, fluff with a fork, cover and set aside and keep warm.
Prepare ingredients. Dice a bell pepper and then set aside in a bowl. Mince the garlic cloves, ginger root and jalapeño pepper, then set aside together in a small bowl. Rinse the chicken breasts under clean water and cut into 1-inch pieces, then transfer to a medium-sized bowl.
Prepare sauce. In a small bowl, whisk together the pineapple juice, soy sauce, Hoisin sauce and sugar. Transfer the sauce to a medium saucepan and bring to a simmer. In another small bowl, mix together the cornstarch with 1 tablespoon of water; stir until smooth. Add the cornstarch mixture to the sauce in the pan and stir to combine. Bring the sauce to a boil and cook for 1 minute or until the sauce has just thickened, then remove from heat and cover.
Cook chicken. In a large skillet over medium-high heat, add the cooking oil and spread it out. Season the chicken with salt and pepper and then add it to the pan. Cook the chicken for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through.
Sauté peppers and spices. Make room on the pan for the bell peppers and add to the pan, cook for 3 to 4 minutes or until tender. Then add the minced ginger, garlic and jalapeño and cook for about 30 seconds longer; stirring occasionally with a wooden spatula. When the pepper mixture has cooked, combine with the cooked chicken.
Add the pineapple and cashews. Stir the pineapple pieces and the cashews (if using) into the chicken mixture.
Reheat and add the sauce. Reheat the prepared sauce mixture over medium heat and stir. Add the sesame seeds to the sauce. Cook the sauce until warmed through and thickened as desired.
Combine ingredients. Transfer the sauce to the chicken mixture and stir to combine with wooden spatulas. Allow the combined mixture to simmer for a couple of minutes.
Serve hot over rice. Serve the hot saucy chicken mixture over warmed prepared rice. Enjoy.
Home-made Hoisin Sauce
No Hoisin sauce, no problem. This recipe makes the perfect amount of Hoisin sauce for the above recipe.
Ingredients Makes: 2 Tablespoons Time: 5 minutes
1 Tbsp soy sauce
1/2 Tbsp smooth peanut butter
1/4 Tbsp brown sugar ~or~ honey
1/2 tsp wine vinegar
1/2 tsp sesame oil
1/4 tsp hot sauce ~or~ minced jalapeno pepper, minced
1/4 tsp garlic clove, minced
pinch of fine ground black pepper
Whisk ingredients together in a small bowl until well mixed.
Recipe shared by: J. Marshall
~Pineapple is an excellent source for the essential nutrient Vitamin C.
~Peppers are an excellent source for the essential nutrient Vitamin C.
~Chicken is an excellent source for the essential nutrient Protein.
~Brown Rice is an excellent source for the essential nutrients Selenium and Phosphorus.
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