1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 Tbls Thai Kitchen fish sauce or soy sauce
2 Tbls cornstarch
1 Tbls oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks (canned is ok)
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce (or sweet chili sauce)
cilantro leaves (for garnish)
Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.
Nutritional Value:
Servings: 4 • Size: 1.25 cups • Old WW Points: 4 pts •Points+: 5 pts Calories: 206.2 • Fat: 4.7 g • Carbs: 20.5 g • Fiber: 1.4 g • Protein: 21 g • Sugar: 12.3 • Sodium: 557.6
Thai Chicken and Pineapple Stir Fry
maindishes
yaegerlm
2013-06-26 14:06:52
