Pineapple Chicken Stir-Fry With Vegetables Recipe

About this recipe

A vibrant and flavorful dinner featuring tender chicken, crisp vegetables, and a tangy pineapple sauce served over hot rice. Perfect for those seeking a quick and satisfying meal solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Chicken Breast Fillets
• 450G Pack'D Organic Broccoli Florets
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Celery
• - Cooks & Co Sliced Mushrooms
• 850 Ml Tropicana Sensations Pineapple Fruit Juice
• - Forest Whole Foods Organic White Quinoa
• - Ktc Vegetable Oil
• 85G Oriental Hot Mustard Powder, 85G
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 20G Thai "Hand" White Pepper Powder, 20G

Instructions

1. 1. Heat 2 tablespoons of vegetable oil in a wok over medium-high heat (325°F) for 1 to 2 minutes.
2. 2. Add 1 pound of chicken breast, cut into bite-sized pieces, and stir-fry for 6 to 8 minutes until fully cooked. Remove the chicken from the wok and set aside, reserving the pan drippings.
3. 3. Add 1 1/3 cups of broccoli florets, 1 cup of sliced carrots, 1/2 cup of chopped celery, and 1/3 cup of sliced mushrooms to the wok. Stir-fry for 6 minutes or until the vegetables are crisp-tender. Remove the vegetables from the wok and set aside.
4. 4. In a small bowl, combine 2 cups of pineapple juice, 2 teaspoons of dry mustard, 2 teaspoons of ground ginger, and 1/8 teaspoon of white pepper. Mix well to form a smooth sauce.
5. 5. Pour the sauce mixture into the wok and cook over medium heat, stirring occasionally, for 3 to 4 minutes until the sauce is heated through.
6. 6. Return the cooked chicken and vegetables to the wok, stirring to coat them evenly in the sauce.
7. 7. Reduce the heat to low (225°F) and let the mixture simmer for 2 to 3 minutes to allow the flavors to meld.
8. 8. Serve the stir-fry garnished with 2 tablespoons of chopped fresh parsley.