20 Minute Ginger Pineapple Chicken Stir Fry

Name: 20 Minute Ginger Pineapple Chicken Stir Fry
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: Asian, Thai
Ingredients: 3 tablespoons sesame oil (or olive oil); 1 1/2 pounds ground chicken ((or ground pork)); black pepper and chili flakes; 3 tablespoons salted butter; 1-3 tablespoons Thai red curry paste; 3-4 cloves garlic, chopped; 1 tablespoon chopped fresh ginger; 2 bell peppers, sliced; 1 1/2 cups fresh pineapple chunks; 1 cup cashews or peanuts; 1/2 cup tamari or soy sauce; 1-2 tablespoons honey ((or real maple syrup)); 1/2 cup fresh cilantro, chopped; 4 green onions, chopped; 1/4 cup fresh chopped Thai basil or basil; sweet Thai chili sauce and sesame seeds (for topping (optional))

1 step

Prep:8minCook:12min

Inspired by my dad's summer stir fry, only made healthier, quicker, and with a few little tweaks!

Updated at: Thu, 17 Aug 2023 09:45:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories485.8 kcal (24%)

Total Fat32.1 g (46%)

Carbs26.1 g (10%)

Sugars15.1 g (17%)

Protein27.8 g (56%)

Sodium1564.6 mg (78%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonssesame oil

or olive oil

1.5 poundsground chicken

or ground pork

black pepper

chili flakes

3 tablespoonssalted butter

1 tablespoonsThai red curry paste

3 clovesgarlic

chopped

1 tablespoonfresh ginger

chopped

2bell peppers

sliced

1 ½ cupsfresh pineapple chunks

1 cupcashews

or peanuts

½ cuptamari sauce

or soy

1 tablespoonshoney

or real maple syrup

½ cupfresh cilantro

fresh chopped, or basil

sweet Thai chili sauce

sesame seeds

for topping, optional

Instructions

Step 1

1. In a large skillet, combine the oil, chicken, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the chili paste, butter, garlic, and ginger. Cook 2 minutes, until the butter browns and the chicken gets crispy.2. Mix in the peppers, 3/4 cup pineapple, and cashews. Cook another 2-5 minutes. Pour over the tamari and honey. Cook until the sauce coats the chicken, 2-3 minutes. Remove from the heat.3. In a bowl, toss 3/4 cup pineapple with the cilantro and basil. 4. Serve the chicken, peppers, and sweet chili sauce over bowls of rice. Top with the pineapple/cilantro/basil. Add the chopped green onions, and if desired, serve with sweet Thai chili sauce and sesame seeds. Enjoy!

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