Bold, vibrant, and on the table in just 20 minutes! This ginger pineapple chicken stir fry combines crispy ground chicken with sweet pineapple, crunchy cashews, and a savory-sweet tamari honey glaze with just the right kick of Thai red curry. A quick and easy weeknight dinner the whole family will love!
Ingredients:
- 3 tablespoons sesame oil or olive oil
- 1-1/2 pounds ground chicken
- Black pepper and chili flakes
- 3 tablespoons salted butter
- 1-3 tablespoons Thai red curry paste
- 3-4 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 2 bell peppers, sliced
- 1-1/2 cups fresh pineapple chunks
- 1 cup cashews or peanuts
- 1/2 cup tamari or soy sauce
- 1-2 tablespoons honey
- 1/2 cup fresh cilantro, chopped
- 4 green onions, chopped
- 1/4 cup fresh chopped Thai basil or basil
- Sweet Thai chili sauce and sesame seeds for topping (optional)
Directions:
- In a large skillet, combine the oil, chicken, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the chili paste, butter, garlic, and ginger. Cook 2 minutes, until the butter browns and the chicken gets crispy.
- Mix in the peppers, 3/4 cup pineapple, and cashews. Cook another 2-5 minutes. Pour over the tamari and honey. Cook until the sauce coats the chicken, 2-3 minutes. Remove from the heat.
- In a bowl, toss 3/4 cup of pineapple with the cilantro and basil.
- Serve the chicken, peppers, and sweet chili sauce over bowls of rice. Top with the pineapple/cilantro/basil. Add the chopped green onions, and if desired, serve with sweet Thai chili sauce and sesame seeds. Enjoy!
Source: Half Baked Harvest
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