Pineapple chicken stir-fry – Mayo Clinic

Ingredients

For the marinade:

1. 1 teaspoon decreased-sodium soy sauce
2. 1 teaspoon rice vinegar
3. 1/2 teaspoon grated fresh new ginger
4. 1/2 pound boneless, skinless chicken breast slice into 1-inch cubes

For the rice:

5. 1 1/three cups drinking water
6. 2/three cup brown rice

For the sauce:

7. 1 teaspoon grated fresh new ginger
8. three tablespoons unsweetened pineapple juice
9. 1 teaspoon rice vinegar
10. 1 1/2 tablespoons decreased-sodium soy sauce
11. 1 1/2 tablespoons cornstarch
12. 2 garlic cloves, minced

For the stir-fry:

13. 1 tablespoon peanut oil, divided
14. 1 smaller carrot, thinly sliced into diagonal strips
15. 1 cup chopped red bell pepper, slice into 1/2-inch strips
16. 1 cup chopped bok choy
17. 1 cup unsweetened canned pineapple chunks
18. 1/2 cup sliced inexperienced onion
19. 1 cup snow peas

Instructions

For the marinade:

In a smaller bowl, whisk jointly the soy sauce, rice vinegar and ginger. Pour the marinade into a sealable bag and add the cubed chicken. Seal and put in the fridge until completely ready to use.

For the rice:

Increase the drinking water to a saucepan and put about medium-substantial heat. Go over and carry to a boil. Increase the rice, decrease heat to reduced, and simmer until the drinking water is absorbed and the rice is tender. Set aside and continue to keep warm.

For the sauce:

In a different bowl, blend jointly the substances for the sauce. Set aside.

For the stir-fry:

Before you get started, assemble and measure out all of the stir-fry substances. In a large wok, heat 1/2 tablespoon of the peanut oil about medium-substantial heat. Increase carrots and red pepper and stir-fry for 2 to three minutes. Increase the bok choy and pineapple and stir-fry 1 moment. Increase onions and snow peas and stir-fry for a different moment. Transfer combination from the wok to a large bowl and established aside.

Return the wok to the burner. Increase the remaining 1/2 tablespoon of peanut oil and the marinated chicken. Stir-fry about three minutes, or until the chicken is cooked by way of (interior temperature need to be a hundred sixty five F for 15 seconds). Increase cooked greens and pineapple. Stir-fry for 1 moment more.

Stir the sauce combination to make certain the cornstarch is absolutely dissolved. Increase the sauce to the wok and carry to a boil. Cook until the sauce thickens and seems obvious and shiny, about 1 moment.

To provide, add 1/2 cup of the brown rice to each and every of four warmed plates. Divide the chicken stir-fry evenly among the plates. Provide straight away.