Thai-Style Chicken & Pineapple Rice

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Our family really likes Thai food. One night I was craving pineapple rice, and I had 1 piece of raw chicken and some red bell pepper. I didn't have any fresh ginger, nor hot peppers. I noticed a jar of garlic-chili sauce that was in the back of my fridge.

I started to combine a few Asian/Thai ingredients I usually keep, and I was very happy with how this rice turned out! It would be delicious with leftover pork or shrimp, too.

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  • 4

Ingredients

  • GARNISH:
  • 2 cups cold rice (day old is best)
  • 1-2 cups raw chicken (cooked can work, too), cut into bite-size pieces
  • 1/2-1 cup red bell pepper, finely chopped
  • 1-2 Tablespoons chicken stock**
  • 2 Tablespoons peanut oil (or any quality nut oil or vegetable oil)
  • 1 Tablespoon chili garlic sauce*
  • 2 Tablespoons fish sauce
  • 1 Tablespoon oyster sauce
  • 1 cup diced pineapple (fresh is best)
  • 1 cup frozen peas (optional)
  • 1 egg
  • 1/2 - 1 cup cashews (optional)
  • 2 scallions, finely sliced on the bias
  • 1/2 cup chopped fresh cilantro or basil
  • *chili garlic sauce is pretty easy to find in the Asian section of your grocery store. I used this, because I didn't have any hot chilis and it worked out perfectly, where I didn't need to add 2 clove
  • **the chicken stock is to help cook the chicken without adding too much oil. Use sparingly, as needed

Preparation

Step 1

Add 1 Tablespoon of peanut oil to the cold rice (don't use fresh rice, or it will turn out mushy) and stir to combine. Break up the lumps of rice with your fingers. Set aside.

Whisk the oyster sauce and fish sauce and set aside.

In a wok or large pan, heat 1 Tablespoon of peanut oil (has a higher smoke point)and heat on high.

Add the chili garlic paste and stir until fragrant, about 30 seconds.

Add the bell pepper, if using and stir for about 30 more seconds.

NOTES:

Add the raw chicken stir-fry until cooked (add a little chicken stock if the Wok/pan gets too dry. Cook the chicken for 2-3 minutes (or reheat cooked chicken).

Add the pineapple and cashews (if nuts are desired) and cook for about 30 seconds.

Push the chicken, pineapple, cashews and vegetables aside, and add one egg (I like to pre-whisk it a bit). Stir and cook the egg, as though scrambling it.

Add the frozen peas, and half the scallions and cilantro and combine everything.

Add the rice and fish & oyster sauce.

Stir to combine.

Garnish with remaining cilantro and extra scallions.





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