Skillet Chicken Stir Fry
Skillet Chicken Stir-Fry
I came up with this recipe a long time ago. It was my first attempt at creating a stir-fry recipe. The pineapple, pineapple juice and stir-fry sauce give this stir fry a sweeter taste, reminiscent of some Polynesian and Cantonese dishes--just a lot easier to make.
Servings
6-8
Prep time
45 min
Ingredients
- 1 cup uncooked arborio rice (follow package directions for water measurement)
- 2 whole boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 8-ounce can pineapple chunks
- 1 8-ounce can water chestnuts in water
- 1 8-ounce can bamboo shoots in water
- 1 8-ounce can cut baby corn in water
- ¼ cup stir-fry sauce
- ¼ cup soy sauce
- 4 ounces fresh snow peas
Preparation
In a medium pan, follow package directions to make 2 cups of cooked rice.
While rice is cooking, cut chicken into small pieces. Open cans and drain the water chestnuts, bamboo shoots and baby corn.
Heat olive oil in a large cast iron skillet over high heat. Once the pan is hot enough that the oil is beginning to smoke, begin browning chicken for 5 minutes.
Reduce heat, and add stir-fry sauce, soy sauce, pineapple juice, bamboo shoots, cut baby corn and water chestnuts. Allow chicken to sauté until fully cooked, stirring frequently. When chicken is cooked, add in pineapple chunks and snow peas. Cover the skillet and sauté for an additional 3 minutes.
Serve over rice.
Source: The Cast Iron Chef. © Copyright 2020 The Cast Iron Chef, Inc.
