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.