Ginger chicken and pineapple stir-fry
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into strips
3 medium, sliced on diagonal
1 medium, cut into matchstick strips for garnish
1½ cup(s), 1-inch cubes
Sweet red pepper(s)
1 medium, cut into 1-inch pieces
1 average, seeded and minced, red or green chile
2 medium clove(s), minced
1 Tbsp, fresh, peeled, minced
½ tsp, Chinese variety
Low sodium soy sauce
- Sprinkle chicken with salt. Heat 2 teaspoons oil in wok or large skillet over medium-high heat. Add chicken, in batches, and stir-fry until cooked through and well browned, about 5 minutes. Transfer to plate. Add remaining 2 teaspoons oil to wok. Add 3 scallions, the pineapple, bell pepper, and chile and stir-fry until vegetables are crisp-tender, about 3 minutes.
- Add garlic, ginger, and five-spice powder and stir-fry until fragrant, about 1 minute. Add chicken and soy sauce to wok and stir-fry 1 minute. Remove from heat and sprinkle with remaining scallion.
- Per serving (1 cup)