Chinese Chicken and Pineapple Stir-fry
Chinese Chicken and Pineapple Stir-fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Stir-fry Sauce
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
For the Stir-fry
- 2 tablespoons canola oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 cup canned pineapple chunks, drained
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together the pineapple juice, 1/4 cup soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 8 min
- 4
Add the remaining 1 tablespoon of canola oil to the wok. Add the broccoli florets, sliced red bell pepper, and sliced yellow onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min
- 5
Return the cooked chicken to the wok with the vegetables. Add the drained pineapple chunks. Give the stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min
- 6
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Chicken and Pineapple Stir-fry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Stir-fry Sauce
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
For the Stir-fry
- 2 tablespoons canola oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 cup canned pineapple chunks, drained
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together the pineapple juice, 1/4 cup soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 8 min - 4
Add the remaining 1 tablespoon of canola oil to the wok. Add the broccoli florets, sliced red bell pepper, and sliced yellow onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min - 5
Return the cooked chicken to the wok with the vegetables. Add the drained pineapple chunks. Give the stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min - 6
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked rice.
⏱️ 1 min