Name: Ginger Pineapple Chicken Stir Fry
Total time: 20 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 1/2 lb ground chicken; to taste black pepper; 2 tbsp Thai red curry paste; 3 tbsp butter; 3 cloves garlic, minced; 1 tbsp ginger, minced; 2 cups bell pepper, chopped; 1 1/2 cups pineapple, fresh, chunked; 1/2 cup cashews; 3 tbsp tamari; 2 tbsp honey; 1/4 cup cilantro, chopped; 1/4 cup Thai basil, chopped; 1/4 cup green onion, chopped; 3 cups steamed rice, cooked; to taste sweet Thai chili sauce; to taste sesame seeds

Estimate, per serving

Cal: 491
Protein: 38.5g
Carbs: 32g
Fat: 22g
Sodium: 680mg
Fiber: 2.5g

Ingredients

olive oil: 2/3 tbsp
ground chicken: 1/2 lb
black pepper: to taste
Thai red curry paste: 2/3 tbsp
butter: 1 tbsp
garlicminced: 1 cloves
gingerminced: 1/3 tbsp
bell pepperchopped: 2/3 cups
pineapplefresh, chunked: 1/2 cups
cashews: 0.17 cup
tamari: 1 tbsp
honey: 2/3 tbsp
cilantrochopped: 0.08 cup
Thai basilchopped: 0.08 cup
green onionchopped: 0.08 cup
steamed ricecooked: 1 cups
sweet Thai chili sauce: to taste
sesame seeds: to taste

Method

01Heat oil in a large skillet over medium heat. Add chicken and black pepper, breaking up meat as it cooks until browned, about 5 minutes.5 min
02Add curry paste, butter, garlic, and ginger. Cook 2 minutes until butter browns and chicken crisps.
03Mix in bell peppers, 3/4 cup pineapple, and cashews. Cook 2 to 5 minutes.5 min
04Pour tamari and honey over the mixture. Cook until sauce coats chicken, 2 to 3 minutes. Remove from heat.
05Toss remaining 3/4 cup pineapple with cilantro and Thai basil.
06Serve chicken and peppers over rice. Top with pineapple mixture, green onions, sweet Thai chili sauce, and sesame seeds.