Ingredients
The following ingredients have 4 Servings
- 1 lb boneless skinless chicken breast (cut into 1-inch cubes)
- 1 tbsp fish sauce
- 2 tbsp cornstarch
- 1 tbsp oil (divided)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 cups cubed assorted colors bell peppers (1/2-inch cubes)
- 1 red chili pepper (chopped (optional or to taste))
- 1 cup fresh pineapple chunks
- 1/3 cup Thai sweet chili sauce
- cilantro leaves (for garnish)
Instruction
- Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
- Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
- Add garlic and ginger; stir fry 30 seconds.
- Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
- Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through.
- Return bell pepper mixture to skillet; stir fry until well blended.
- Garnish with cilantro.