Pineapple Ginger Chicken Stir-Fry

Ingredients

• 1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
• salt and freshly-cracked black pepper
• 2 tablespoons peanut oil or olive oil (divided)
• 1 green bell pepper (cored and diced into 1-inch pieces)
• 1 small white onion (peeled and diced into 1-inch pieces)
• 1/2 pound fresh asparagus (cut into 1-inch pieces (with ends trimmed off))
• 2 tablespoons minced fresh ginger
• 3 cloves garlic (peeled and minced)
• 2 cups fresh or frozen pineapple chunks
• 1 batch stir-fry sauce (see below)
• toppings: thinly-sliced green onions (toasted sesame seeds)
• 3/4 cup chicken or vegetable stock
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil
• optional: 1-2 tablespoons sriracha (if you’d like a spicier sauce)

Steps

1. 1

   Season the chicken with a few pinches of salt and freshly-cracked black pepper.

2. 2

   Heat 1 tablespoon oil in a large saute pan or wok over medium-high heat.  Add chicken and saute for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.  Transfer chicken with a slotted spoon to a separate plate, and set aside.

3. 3

   Add the remaining 1 tablespoon oil to the pan, and add the bell pepper, onion and asparagus.  Saute for 4-5 minutes, stirring occasionally, or until the veggies reach your desired level of doneness.  (I saute until the onion is almost completely soft; I like it just a little bit crispy in a stir-fry.)  Then add in the ginger, garlic and pineapple, and toss to combine.  Saute for 1-2 more minutes, or until the garlic is fragrant.  Add the chicken back in, then stir in the sauce and let it cook for 1-2 minutes or until it has thickened, stirring occasionally.

4. 4

   Serve warm, garnished with your desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.

5. 5

   Whisk all ingredients together in a small bowl until combined.