Thursday, August 21, 2014

Ginger Pineapple Stir Fry

 
Last week I whipped up this super yummy ginger pineapple stir fry for dinner, chock full of chicken, veggies, and cashews and TONS of flavor.  We were big fans, so I figured I'd share the recipe!  I based my recipe heavily on this recipe, but changed up a few things that I feel work better (omitting peppers, adding onion, and cutting back on the sesame oil, which I feel has too strong of a flavor).  It would also work great with any other vegetables like mushrooms, broccoli, and snap peas, other meats like beef, shrimp, or pork, and you could sub mango in for the pineapple too!  This meal cooks up quickly, so be sure to have all of your ingredients chopped and ready to go when you heat up your pan.

Ginger Pineapple Stir Fry 

 Part 1: The Sauce
  • 1 cup Tamari soy sauce
  • 1/2 cup hoisin sauce
  • 1/2 cup pineapple juice
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sesame oil 
  • 1/2 teaspoon Sambal chili paste (optional)
  • 3 tablespoons honey
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons ginger, grated
  • 2 cloves garlic grated
In a tall tupperware (one you can grip easily) or large measuring cup combine the ingredients for the sauce. You want to make sure you can easily grab and pour once you start assembling the stir fry.  Whisk together the soy sauce, hoisin sauce, pineapple juice, rice wine vinegar, sesame oil, sambal, honey, sesame seeds, ginger and garlic. This will make twice as much sauce as you need, so if you want to put half of it aside before you get started, it will help moderate how much sauce you use.

Part 2: The Stir Fry


  • vegetable oil
  • 3/4 cup raw cashews
  • 1.5 lbs boneless skinless chicken breasts, cut into 1 inch cubes
  • 7-8 baby bok choy, halved
  • 1 zucchini, cut into quarters lengthwise and sliced
  • 1/2 cup shredded carrot
  • 1 small to medium onion, chopped
  • 1 cup fresh pineapple diced
  • 1/2 of sauce recipe 
  • brown rice
  • chopped green onion for garnish
Directions
  1. Heat a large skillet or wok over high heat. Add 1 tablespoon vegetable oil and once hot add the cashews along. Cook 1-2 minutes or until the cashews are lightly toasted.  Add 1/4 cup of the sauce and let cook for a bit longer until cashews have caramelized. Remove the cashews to a large bowl or tupperware.
  2. Return the skillet to the heat and add another tablespoon of vegetable oil. Once hot add the chicken. Stir fry the chicken for 5-8 minutes or until cooked through. Add about a half cup of the stir fry sauce and bring it to a boil, cook until the sauce thickens and coats the chicken. Slide the chicken out of the skillet and into same bowl/tupperware as cashews.
  3. Return the skillet to the heat and add another tablespoon of vegetable oil. Once hot add the baby bok choy and sear on one side for 2-3 minutes. Flip and let the other side get a bit of sear as well (1-2 minutes)  Drizzle with a little sauce (1/4 to 1/2 cup) and remove from the skillet and set with the chicken. 
  4. Add a little more vegetable oil to the pan and then the onion, carrots and zucchini (if you have a smaller skillet, cook in smaller batches to prevent overcrowding). Stir fry the veggies for 5-6 minutes until browned and slightly softened and then add the pineapple. Add a little of the sauce (about 1/2 cup) and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.  Add to the cashew/chicken bowl and mix all of the meat and vegetables together.
  5. Place some brown rice in a bowl and top with the stir fry mixture. Sprinkle with green onions and serve!  Enjoy!

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