278
CALORIES
11
INGREDIENTS
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 tablespoons cornstarch
- 2 tablespoons oil, divided
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 cups cubed assorted colors bell peppers , (1/2-inch cubes)
- 1 cup fresh pineapple chunks
- 1/2 cup Pineapple and Chili Sauce
- Cilantro leaves, for garnish
- Cooked jasmine rice, (optional)
INSTRUCTIONS
- 1 MIX chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
- 2 HEAT 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and ginger; stir fry 30 seconds. Add bell peppers and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add Pineapple & Chili Sauce; cook and stir until heated through. Remove from skillet.
- 3 HEAT remaining 1 tablespoon oil in skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Granish with cilantro. Serve with cooked jasmine rice, if desired.
