Sweet & Spicy Chicken Stir Fry
INGREDIENTS
FOR THE STIRY FRY
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4 Boneless Skinless Chicken Thighs, cut into strips
- 1 ½ tsp Chili Verde Flake Sea Salt
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1 Red Bell Pepper. julienned
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1 Orange Bell Pepper, julienned
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½ Large Yellow Onion, julienned
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1 cup Snap Peas, ends trimmed
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28oz Canned Pineapple, drained
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¼ Cup Green Onions, sliced
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1 Tbsp Sesame Seeds, to finish
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Jasmine Rice, to serve
FOR THE SAUCE
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1 Tbsp Water
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1 Tbsp Cornstarch
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2 Tbsp Soy Sauce
- 2 Tbsp Pineapple Habanero Balsamic Vinegar
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½ cup Pineapple Juice
- 1 tsp Chipotle Lime Rub & Seasoning
DIRECTIONS
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Heat a wok over medium high heat and add oil. Once shimmering add chicken to the pan and season with rub and 1 tsp salt. Cook until chicken is no longer pink for about 6-8 minutes.
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In a large bowl mix the water and cornstarch together, this prevents the corn starch from becoming lumpy. Add in the remaining stir fry sauce ingredients and mix until well combined. Set aside.
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Add peppers, onions, snap peas, and sauce. Cook, stirring occasionally until the sauce has thickened about 6-7 minutes. When the stir fry is 1-2 minutes from being done add the pineapple.
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Top with green onions and sesame seeds and serve with a side of jasmine rice.