Pineapple & Hot Pepper Chicken Stir Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Easy to make stir fry thats loaded with flavor Recipe came from long ago lost cookbook from a second hand book store. It is still the most flavorful stir fry I have ever made. Adjust the amount of jalapenos to your own taste. Ingredients:
1 (20 ounce) can pineapple chunks |
1 1/2 teaspoons cornstarch |
2 tablespoons soy sauce |
2 skinless chicken breast halves, cut into small pieces for stir fry |
2 tablespoons canola oil |
2 garlic cloves, minced |
2 bunches green onions, bias sliced into 1 inch lengths |
1 -2 teaspoon canned jalapeno slices, diced fine |
Directions:
1. Drain pineapple; reserve juice. Blend reserved juice into cornstarch; stir in soy sauce. Add chicken and marinade to zip lock bag and marinade at room temperature for 30 minutes. Drain chicken; reserving marinade.
2. Preheat wok over medium high heat; add canola oil. Add green onions; stir fry 30 seconds. Add jalapenos; stir fry 30 seconds. Add garlic; stir fry 1 minute more. Remove vegetables from wok. Add more oil if necessary. Add half of chicken to hot wok and stir fry 2 to 3 minutes. Remove chicken. Stir fry remaining chicken 2 to 3 minutes. Return all chicken to wok. Stir marinade and stir into chicken. Cook and stir until thick and bubbly. Add onions,peppers, garlic and pineapple. Cover and cook 1 minute. Serve over hot white rice.
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