Ingredients for Chinese Chicken Stir Fry
- Boneless Chicken
- Pineapple Chunks
- 1/4 cup soy sauce
- Brown Sugar
- 2 cloves garlic (minced)
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1 tablespoon hoisin sauce
- Sweet Red Peppers
- Green Peppers
- Cooked Rice
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How to Make Chinese Chicken Stir Fry
- In a resealable bag, combine 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces), 1 cup pineapple chunks (plus 1/4 cup juice), 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 cloves garlic (minced), 1 tablespoon cornstarch, 1/4 cup chicken broth, and 1 tablespoon hoisin sauce.
- Seal the bag tightly and shake well to ensure the chicken is fully coated in the marinade.
- Refrigerate for at least 25 minutes (or up to 2 hours) to allow the flavors to meld.
- Lightly coat a wok or large skillet with cooking spray and heat over medium-high heat.
- Remove the chicken and pineapple from the marinade using a slotted spoon, reserving the marinade.
- Add the chicken and pineapple to the hot wok. Cook and stir for 2 minutes, until the chicken begins to brown.
- Add 1 red bell pepper (sliced) and 1 green bell pepper (sliced).
- Cook and stir for 3 minutes, until the peppers are slightly softened.
- Pour the reserved marinade into the wok.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened and the chicken is cooked through.
- Serve immediately over steamed rice. Garnish with sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
61g
Fat
15g
Carbs
7g
