I served this over brown rice for extra nuttiness and fiber, but feel free to just eat it as is. It's definitely one of my favorite stir frys now!
Pineapple Chicken Stir Fry
8 oz can pineapple chunks, drained with juices reserved
1 lb chicken breasts, cut into 1/2" strips
1 red bell pepper, chopped
1 clove garlic, minced
1 scallion, sliced
juice from pineapple, about 1/3 c.
1/4 c. soy sauce (tamari for gluten free)
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tbsp cornstarch
In a small bowl, combine all ingredients for sauce. Set aside. Heat a saute pan over medium high heat. Add chicken strips and cook until no more pink remains on the outside, about 2-3 minutes, constantly stirring to prevent sticking. Add bell pepper and garlic and cook for another minute, then add pineapple. Add half the scallions, then the sauce, whisking before pouring into the pan. Bring the sauce to a boil, then simmer until thickened, stirring constantly for about a minute. Serve hot over rice.
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