Tuesday, October 7, 2014

Pineapple Chicken Stir Fry

 
Jenna made this for us for dinner on a day I was subbing.  OH MY GOODNESS.  Try this recipe soon. It is delicious!  The only thing we did different was we didn't use celery(ours was bad)
Pineapple Chicken Stir Fry
 
3-4 tbsp canola oil
1/3 cup corn starch
2 chicken breasts, cut into bite-sized chunks
1 small onion, chopped
2 carrots, sliced thinly
2 stalks celery, sliced thinly
1 red bell pepper, chopped
3 or 4 large green onions, sliced into 1” pieces
½ fresh pineapple, cut into chunks
8 oz wide lo mein noodles
For the sauce:
1 tbsp fresh ginger, grated (about a 1” knob)
2 garlic cloves, smashed
4 tbsp soy sauce
2 tbsp sriracha
2 tbsp brown sugar

 
In a small bowl, dredge the chicken in corn starch so that it is coated on all sides. In another small bowl, combine the 5 ingredients for the sauce and set aside.

Boil water in a medium pot for the lo mein noodles. Cook the noodles according to package directions. The brand I use only takes 5 minutes to cook, so I started them right before adding the pineapple to the stir fry.

In a wok or large pot over high heat, heat the canola oil. Add the chicken and brown on all sides. Remove the chicken and set aside.

Add the onion, carrots, celery, and bell pepper to the large pot over high heat. Cook, stirring a few times, until onions and peppers are browned and beginning to soften. Add the pineapple and green onion and cook until everything is browned and tender. Add the chicken, noodles, and sauce and stir well to coat everything. Cook until the chicken is heated through and the sauce is thickened. Top with extra green onions and enjoy!

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