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Pineapple Chicken Thai Stir-Fry
Serves 4 |
Big flavors of sweet, tangy and savory.
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Ingredients:
| 2 tablespoons olive oil |
| 1 lb chicken breasts, chopped |
| 1/2 red onion, diced |
| 1/2 cup sliced carrots |
| 1 red bell pepper, diced |
| 1/2 cup sliced celery |
| 1/2 cup diced pineapple |
| 1 cup red Thai curry sauce |
| Cooked rice, for serving |
Directions:
- Pour olive oil into a wok and bring to medium-high heat. Once hot, add chopped chicken and red onions. Cook for about 3 minutes, until chicken is no longer pink.
- Add sliced carrots, diced red bell pepper and sliced celery. Cook for an additional 2 more minutes.
- Add diced pineapple to the wok. Drizzle the red Thai curry sauce over everything and stir together. Bring wok to a boil, then reduce heat to a simmer and stir intermittently until thickened.
- Separate rice into four bowls. Spoon pineapple chicken Thai stir fry over top and enjoy!
| Main Ingredient: | Chicken Breast |
| Cooking Method: | Stir-Fry |
| Course: | Dinner |
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