Stephanie Sullivan: Recipe - Pineapple Chicken Stir Fry

May 08, 2025

INGREDIENTS:

1 lb boneless skinless chicken breast (cut into 1-inch cubes)
1 tbsp fish sauce (or soy sauce)
2 tbsp cornstarch
1 tbsp oil (divided)
1 tsp garlic (minced )
1 tsp fresh ginger (minced)
2 cups bell peppers (assorted colors cut into 1/2-inch cubes)
1 chopped red chili pepper (optional or to taste)
1 cup fresh pineapple chunks
1/3 cup Thai sweet chili sauce
cilantro leaves (for garnish)

DIRECTIONS: Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside. Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using, and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet. Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.

NUTRITION INFO: 1 1/4 cups, Calories: 276kcal, Carbohydrates: 22g, Protein: 27g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 593mg, Fiber: 1g, Sugar: 14g, WW Points: 7

(Recipe and photo courtesy of Skinnytaste)