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Thai Chicken and Pineapple Stir Fry


Servings: 4 • Size: 1.25 cups
Calories: 206.2 • Fat: 4.7 g • Carbs: 20.5 g • Fiber: 1.4 g • Protein: 21 g • Sugar: 12.3
Sodium: 557.6



Ingredients:


1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp flour
1 tbsp extra virgin olive oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
cilantro leaves (for garnish)

Directions:

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.

Found this on some body building site might be worth a try

pineapple chicken
1 teaspoon olive oil(evo)
1/4 cup fine sweet onion
2 chicken breast; trimmed rinsed and cut into 1" cubes
1 tablespoon orange juice
1 can 8oz pineapple chunks
1 banana sliced
1 teaspoon maple syrup

with oil in pan add onion and pepper to taste.slightly brown
add chicken OJ and pineapple chunks with juice.
bring to boil reduce heat

add banana and syrup. cook 2 min. reduce to low heat cover and simmer for 5 min.


serve with brown rice
288 cals; 28g protein; 34g carbs; 4g fat; 1g sat fat; 3g fiber; 88mg sodium