Peanut and Pineapple Chicken Stir-fry with Rice
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 18 min.
Ready in
Ingredients
for
- Ingredients
- ½ cup Chicken broth
- 1 Tbsp Corn starch
- 1 Tbsp granulated sugar
- 2 Tbsps low-sodium soy sauce
- 1 Tbsp White vinegar
- 1 pinch cayenne pepper (or to taste)
- 16 ozs boneless, skinless Chicken breasts (halves)
- 1 Tbsp vegetable oil
- 1 clove cloves (finely chopped)
- 1 tsp freshly grated ginger
- 1 medium, red Bell pepper (rinsed and seeded)
- 1 small Zucchini (rinsed; trimmed and cut into bite-size pieces)
- 1 cup fresh or canned Pineapple (drained and diced)
- ½ cup dry-roasted Peanuts
- 2 scallions (rinsed and sliced into rings)
Preparation steps
1.
In a small bowl, mix broth, cornstarch, sugar, soy sauce, vinegar and cayenne pepper together; set aside.
2.
Rinse the chicken, pat dry with paper towels and cut into bite-size pieces. Heat a wok or a 12-inch skillet over high heat. Add oil; swirl to coat the pan. Add chicken, garlic and ginger; stir-fry for about 3 to 4 minutes or until chicken is no longer pink in center. Add bell pepper and zucchini and stir-fry for an addition 1 to 2 minutes. Add broth mixture to wok. Cook and stir for about 1 minute or until sauce is thickened. Stir in pineapple and peanuts. Sprinkle with onions. Serve with rice.
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