- 1 yellow onion
- 2 cups pineapple chunks
- 2 bell pepper, diced 1/2 inch thick
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1/4 cup soy sauce
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 lb, boneless, skinless chicken breasts
- 1/2 cup thinly sliced scallions
- Prep the veggies and fruit and set them aside, Prep the garlic and ginger, and set them aside in a small bowl.
- Make the stir-fry sauce by mixing together the soy sauce and cornstarch until no lumps remain. Whisk in the water and set the sauce aside.
- Preheat a large (12- to 15-inch) skillet over medium heat, and cut the chicken up into 1-inch pieces.
- When the skillet is hot, add 1 tablespoon of the cooking oil to the pan along with the chicken. Turn the heat to high, and saute until the chicken is browned and almost cooked through, 4 to 5 minutes.
- Remove the chicken from the pan, and add the onion, pineapple, scallions, and red and green peppers. Cook, stirring often until veggies are crisp-tender, 3 to 4 minutes, adding the additional tablespoon of olive oil if necessary.
- Add the chicken back to the pan along with the garlic and ginger, stir-fry until just fragrant, about 30 seconds. Then add the stir-fry sauce, and lower the heat to medium. Cook until the sauce thickens and the chicken is completely cooked through, about 1 minute.
~Recipe from Rachel Hollis