It’s creamy and vegan, and a fantastic way to use up all of those CSA vegetables. Any vegetable, in any quantity, can be used in this. The lettuce or kale are tasteless.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons mirin (sweetened Asian wine)
- 1 teaspoon grated ginger root
- 2 crushed garlic cloves
- 1 tablespoon cornstarch
- 2 tablespoons oil, preferably sesame oil
- 1 pound boneless, skinless chicken breast, cut in 1-inch pieces
- 6 large green onions, cut in 1-inch pieces
- 2 cups fresh or frozen pepper strips
- 1 (20 ounce) can chunk pineapple in juice
- ¼ cup sliced almonds (Optional)
Instructions
- Stir soy sauce, vinegar, mirin, ginger, garlic, and cornstarch together until well combined.
- Heat oil in a large skillet and stir-fry chicken until brown and cooked through, about 5 minutes. Remove from the skillet.
- Add green onions, peppers, and pineapple to the skillet; cook until heated through. Pour in soy sauce mixture and stir until thickened. Return chicken to the skillet and cook until heated through. Sprinkle with almonds.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 1 g |
| Sodium | 412 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
The only difference I made was using a Wok instead of skillet, and keeping the chicken on the heat as I cooked the veggies. Wife and I both loved it.
Loved it. I doubled the sauce and added mushrooms
Very good! First time I made stir-fry chicken with pineapple as an ingredient. It’s almost like a hybrid between Asian stir-fry and Asian sweet and sour! I really enjoyed this recipe.
Really tasty recipe and so modifiable! I like a lot of veggies, so I added snow peas, mixed fancy mushrooms, broccoli and carrots. I cooked the stiffer veggies first, then added in the lighter ones as I went. I also used a bit of honey instead of the sweet wine and fresh pineapple. I’m not huge on sauces, so the regular amount was just right. Hubby loved it and it hit all the right notes as far as nutrition and taste! I’ll definitely make it again. Thanks!!
Made it for my meal prep it’s great!
I’ve made this a couple of times since my initial review and still love the recipe. My hubby, however, thought that the pineapple flavor wasn’t strong enough. Yesterday I put the pineapple and juice into a sauce pan and let it cook down a bit while I prepared the rest of the ingredients. At the end, I added a Tablespoon of mango vinegar (Mangue). It was even better than the first times I made it. I will DEFINITELY make this one again. It was so easy and had so much wonderful flavor. I used 1# of chicken tenders which gave a lot of surface area for the sauce to coat. We aren’t big fans of a lot of ginger so I cut down the amount but otherwise followed the directions and it was fantastic. The original didn’t say whether or not to use the pineapple juice so I decided to pour it into the pot with the pineapple. That was definitely the right choice. Thanks for sharing.
I’ve made this a couple of times since my initial review and still love the recipe. My hubby, however, thought that the pineapple flavor wasn’t strong enough. Yesterday I put the pineapple and juice into a sauce pan and let it cook down a bit while I prepared the rest of the ingredients. At the end, I added a Tablespoon of mango vinegar (Mangue). It was even better than the first times I made it. I will DEFINITELY make this one again. It was so easy and had so much wonderful flavor. I used 1# of chicken tenders which gave a lot of surface area for the sauce to coat. We aren’t big fans of a lot of ginger so I cut down the amount but otherwise followed the directions and it was fantastic. The original didn’t say whether or not to use the pineapple juice so I decided to pour it into the pot with the pineapple. That was definitely the right choice. Thanks for sharing.
This was yummy! the sauce can be doubled for more gravy, but this was just what I was looking for!
Tonight will be my third time making this. I want to add something I noticed about using sesame oil. Sesame oil seems to take out the flavor of the pineapple
Good mix of ingredients for a stir fry! I added mushrooms too. I would recommend starting with less sugar in the sauce and slowly adding to taste. I ended up adding extra garlic and ginger to the sauce as well. I put in all the pineapple juice and doubled the amount of sauce. I cut up green onions on top and I think crushed peanuts would have been a nice touch for next time.
Pretty much made as written. I did double the sauce and used white wine since I didn’t have mirin. Tasty! Will make again.
I used pork but it worked just as well. An easy recipe which we all enjoyed. Thanks.
I made this the first time the beginning of the year and noted it was good. I didn’t realize HOW GOOD it was until I made it again last night! GREAT RECIPE and easy to make. thank you!!!
The flavors were all great together, it was just very strong. But I did make a lot of changes. I doubled the sauce since I served it over brown rice. I used half braggs amino acids and half tamari soy sauce, added a little cayenne, used rice vinegar instead of white wine vin, used white wine, added honey, minced garlic and freshly grated ginger. I marinated the cut up chicken for severals hours before cooking, and the chicken was pretty good. I sauteed the green onions and sliced carrots for a minute, then added the red & yellow peppers, then added the sauce and chicken. I cut fresh pineapple and threw it in at the last minute. The proportions of chicken to rice to sauce was perfect, I will just need to play around with the ingredients to adjust the flavor a bit. But everyone else went back for seconds!
Many changes…added jalapeños, peeled cucumbers, peeled tomatoes, carrots, onions, made without chicken so it was vegan…did not have mirin, mangoes cause I had to use up…you really can’t go wrong! Lemon lime too
I substituted the mirin with a VQA Pellar Estate (Ontario) riesling/ brown sugar combo and used fresh pineapple. I made a double batch. Delicious!
Wonderful!
AMAZING! Better than most restaurants! Very picky kids said “awesome” and “I love it”. I didn’t have white wine vinegar so I used 1 tablespoon sake instead. Served with white rice and not a bite leftover.
LOVE!! It was the perfect mix of sweet and sour. The chicken turned out great, will be making again!
Excellent taste. Too make it more of a meal I added carrots, celery and mushrooms.
good for stir fry, but stir fry itself isn’t anything special. Used bamboo shoots as well and just regular white wine, but all in all despite this being a good recipe it isn’t anything that “popped.”