Pineapple chicken stir-fry – Mayo Clinic

Substances

For the marinade:

1. 1 teaspoon decreased-sodium soy sauce
2. 1 teaspoon rice vinegar
3. 1/two teaspoon grated fresh ginger
4. 1/two pound boneless, skinless chicken breast slash into 1-inch cubes

For the rice:

5. 1 1/three cups drinking water
6. two/three cup brown rice

For the sauce:

7. 1 teaspoon grated fresh ginger
8. three tablespoons unsweetened pineapple juice
9. 1 teaspoon rice vinegar
10. 1 1/two tablespoons decreased-sodium soy sauce
11. 1 1/two tablespoons cornstarch
12. two garlic cloves, minced

For the stir-fry:

13. 1 tablespoon peanut oil, divided
14. 1 modest carrot, thinly sliced into diagonal strips
15. 1 cup chopped purple bell pepper, slash into 1/two-inch strips
16. 1 cup chopped bok choy
17. 1 cup unsweetened canned pineapple chunks
18. 1/two cup sliced green onion
19. 1 cup snow peas

Instructions

For the marinade:

In a modest bowl, whisk collectively the soy sauce, rice vinegar and ginger. Pour the marinade into a sealable bag and insert the cubed chicken. Seal and location in the refrigerator right until completely ready to use.

For the rice:

Add the drinking water to a saucepan and location over medium-significant warmth. Go over and deliver to a boil. Add the rice, lower warmth to minimal, and simmer right until the drinking water is absorbed and the rice is tender. Set aside and preserve heat.

For the sauce:

In a different bowl, blend collectively the substances for the sauce. Set aside.

For the stir-fry:

Ahead of you start, assemble and evaluate out all of the stir-fry substances. In a big wok, warmth 1/two tablespoon of the peanut oil over medium-significant warmth. Add carrots and purple pepper and stir-fry for two to three minutes. Add the bok choy and pineapple and stir-fry 1 minute. Add onions and snow peas and stir-fry for one more minute. Transfer combination from the wok to a big bowl and set aside.

Return the wok to the burner. Add the remaining 1/two tablespoon of peanut oil and the marinated chicken. Stir-fry about three minutes, or right until the chicken is cooked through (inside temperature need to be 165 F for 15 seconds). Add cooked greens and pineapple. Stir-fry for 1 minute a lot more.

Stir the sauce combination to make absolutely sure the cornstarch is totally dissolved. Add the sauce to the wok and deliver to a boil. Prepare dinner right until the sauce thickens and seems crystal clear and shiny, about 1 minute.

To provide, insert 1/two cup of the brown rice to each and every of four warmed plates. Divide the chicken stir-fry evenly among the plates. Provide straight away.