Chicken & Pineapple
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
- Place rice in a medium-size saucepan and add 2 cups of water. Over high heat bring to a boil.
- 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.
- While the rice is cooking, pour oil in a large wok or frying pan and place over high heat.
- Add the chicken, and cook for 3 minutes.
- Stir in the garlic, ginger, carrots, celery, and green onions. Cook for 4 to 5 minutes.
- 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.
- Combine cooked rice, pineapple, peas, and cilantro. Stir while everything heats through and serve.
Notes
Yields 4 servings