Chicken and Pineapple Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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A more grown-up answer to Polynesian sweet-and-sour chicken. Adapted from a recipe in _Things Cooks Love_ as reprinted by Nick Kindlesperger at Serious Eats. Serve with cooked white rice. Also works with thin strips of boneless pork or skirt steak. Ingredients:
3 tablespoons soy sauce |
1 tablespoon sesame oil |
1/2 tablespoon red chili paste |
6 ounces raw chicken breasts, skin removed and cut into 1 inch by 1/4 inch strips |
1 tablespoon canola oil |
1/2 tablespoon 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 tablespoon cilantro, chopped |
Directions:
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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