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Total Time:
Prep Time: 30 min
Cook Time: 5 min

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Ingredients

For 2 Servings

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3 tbsp soy sauce
1 tbsp sesame oil
1/2 tbsp red chili paste
6 oz raw chicken breasts, skin removed and cut into 1 inch by 1/4 inch strips
1 tbsp canola oil
1/2 tbsp finely chopped gingerroot
1/2 cup red bell pepper, stems and seeds removed and thinly sliced
1/2 cup frozen peas
1/2 cup diced pineapple
1 garlic clove, minced
1/4 cup scallion, chopped
1 tbsp cilantro, chopped

Directions

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1 Whisk together 2 tablespoons of soy sauce, 1/2 tablespoon of sesame oil and red chili paste. Add chicken and toss to coat; marinate 15-20 minutes.
2 Heat a cast-iron skillet over high heat. When very hot, add canola oil; wait 15 seconds for the oil to heat then add chicken and marinade. Stir constantly for 1 minute. Remove meat to a CLEAN plate.
3 Add ginger and bell pepper. Stir occasionally for 2 minutes. Add peas, pineapple, garlic and chicken. Cook 30 seconds. Add remaining soy sauce and sesame oil. Garnish with scallions and cilantro before serving.

Directions

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1. Whisk together 2 tablespoons of soy sauce, 1/2 tablespoon of sesame oil and red chili paste. Add chicken and toss to coat; marinate 15-20 minutes.

2. Heat a cast-iron skillet over high heat. When very hot, add canola oil; wait 15 seconds for the oil to heat then add chicken and marinade. Stir constantly for 1 minute. Remove meat to a CLEAN plate.

3. Add ginger and bell pepper. Stir occasionally for 2 minutes. Add peas, pineapple, garlic and chicken. Cook 30 seconds. Add remaining soy sauce and sesame oil. Garnish with scallions and cilantro before serving.

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