Stir it Up!

A wok and a few fresh ingredients are all you need to make quick, healthy and super-tasty meals.
Pineapplechicken

Pineapple Chicken

Ingredients

  • 9 oz. boneless chicken thighs, sliced into ½-in. cubes
  • Pinch of sea salt
  • Pinch of ground black pepper
  • 1 Tbs. cornstarch
  • 1 Tbs. canola oil
  • 2 dried chiles, whole
  • 1 Tbs. Shaoxing rice wine or dry sherry
  • ½ small pineapple, sliced into ½-in. cubes
  • ½ red pepper, seeded and sliced into ½-in. cubes
  • Small handful of roasted cashews (optional)
  • 1 scallion, finely sliced n fresh cilantro leaves, to garnish

For the Sauce

  • ½ cup pineapple juice
  • 1 Tbs. low-sodium light soy sauce
  • 1 Tbs. cornstarch
  • Juice of 1 lime
  • 1 tsp. honey tsp.
  • 1 tsp. Sriracha chili sauce

Directions:

  1. Put the chicken in a bowl and season with the salt and pepper. Add the cornstarch and mix well. Whisk together all the ingredients for the sauce in a small bowl, then set aside.
  2. Heat a wok over high heat and when the wok starts to smoke, add the canola oil. Add the chiles and fry for a few seconds to release their aroma, then add the chicken pieces and stir-fry for 2 to 3 minutes. As the chicken starts to turn opaque, add the Shaoxing rice wine or dry sherry and cook for another 2 to 3 minutes until the chicken is cooked through.
  3. Add the pineapple and red pepper pieces and cook for less than 30 seconds. Then pour in the sauce, bring to a boil and boil until the sauce has reduced, is slightly sticky and has a thicker consistency.
  4. Add the cashew nuts (if using), followed by the scallion and cook for 20 seconds. Stir together well, then transfer to a serving plate, garnish with fresh cilantro and serve immediately.

Tip: When stir-frying, choose an oil with a higher smoke point, like avocado, canola or peanut oil. These oils will not burn or smoke until they reach a very high temperature, which is perfect for wokcooking.” —Susan Gralla, registered dietitian at Vernon Nutrition Center, Ramsey

More Recipes

Radish in Black Vinegar with Crabmeat and Black Sesame Seeds

Chinese Wok-Fired Scallion Salsa Verde with Kale and Egg Noodles

Categories: Monmouth Health & Life