Pineapple chicken stir-fry

By TrayH

Ingredients

• ~For the marinade:
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon grated fresh ginger
• 1/2 pound boneless, skinless chicken breast cut into 1-inch cubes
• ~For the rice:
• 1 1/3 cups water
• 2/3 cup brown rice
• ~For the sauce:
• 1 teaspoon grated fresh ginger
• 3 tablespoons unsweetened pineapple juice
• 1 teaspoon rice vinegar
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 1/2 tablespoons cornstarch
• 2 garlic cloves, minced
• ~For the stir-fry:
• 1 tablespoon peanut oil, divided
• 1 small carrot, thinly sliced into diagonal strips
• 1 cup chopped red bell pepper, cut into 1/2-inch strips
• 1 cup chopped bok choy
• 1 cup unsweetened canned pineapple chunks
• 1/2 cup sliced green onion
• 1 cup snow peas

Details

Adapted from mayoclinic.org

Preparation

Step 1

~For the marinade:

* In a small bowl, whisk together the soy sauce, rice vinegar and ginger.

* Pour the marinade into a sealable bag and add the cubed chicken. Seal and place in the refrigerator until ready to use.

~For the rice:

* Add the water to a saucepan and place over medium-high heat. Cover and bring to a boil. Add the rice and reduce heat to low and simmer until the water is absorbed and the rice is tender. Set aside and keep warm.

~For the sauce:

* In a separate bowl, mix together the ingredients for the sauce. Set aside.

~For the stir-fry:

* Before you begin, assemble and measure out all of the remaining ingredients.

* In a large wok, heat 1/2 tablespoon of the peanut oil over medium-high heat.

* Add carrots and red pepper and stir-fry for 2 to 3 minutes.

* Add the bok choy and pineapple and stir-fry 1 minute.

* Add onions and snow peas and stir-fry for another minute.

* Remove vegetables from the wok into a large bowl and set aside.

* Return the wok to the burner. Add 1/2 tablespoon of the peanut oil and the marinated chicken.

* Stir-fry about 3 minutes, or until the chicken is cooked through (internal temperature should be 165 F for 15 seconds).

* Add cooked vegetables. Stir-fry for 1 minute more.

* Stir the sauce mixture to make sure the cornstarch is completely dissolved.

* Add the sauce to the wok and bring to a boil.

* Cook until the sauce thickens and appears clear and shiny, about 1 minute.

** To serve, add 1/2 cup of the brown rice to each of 4 warmed plates. Divide the chicken stir-fry evenly among the plates. Serve immediately.