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Feature Image: Chicken & Pineapple

Chicken & Pineapple

August 6, 2019 • ready in 40 min

You cannot go wrong with a classic chicken thigh recipe. Add in some vegetables, a twist of ginger, and cilantro and you’ll soon be devouring this healthier stir fry creation.

Ingredients
Jasmine rice 1 c
Sesame oil 1 T
Chicken thighs, skinless, boneless, and cut into bite-size pieces 10 oz
Garlic cloves, peeled and minced 4
Fresh ginger, peeled and grated 1 inch
Carrots, peeled and thinly sliced 1/2 c
Celery, thinly sliced 1/2 c
Green onions, thinly sliced 1/2 c
Eggs, whisked 2 medium
Fresh pineapple, cut into bite-size pieces 1 c
English peas 1/2 c
Fresh cilantro, chopped 1 T
Instructions
  1. Place rice in a medium-size saucepan and add 2 cups of water. Over high heat bring to a boil.
  2. Turn down the heat to a simmer, and cook for 12 to 15 minutes or until the water is absorbed and the rice is tender.
  3. While the rice is cooking, pour oil in a large wok or frying pan and place over high heat.
  4. Add the chicken, and cook for 3 minutes.
  5. Stir in the garlic, ginger, carrots, celery, and green onions. Cook for 4 to 5 minutes.
  6. Add the whisked egg and allow to cook for 5 to 10 seconds or until the egg sets on the bottom of the pan but remains runny on top.
  7. Combine cooked rice, pineapple, peas, and cilantro. Stir while everything heats through and serve.
Notes

Yields 4 servings

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