How to cook: Vietnamese chicken and pineapple stir fry
If you have about 20 minutes to spend in the kitchen, How to cook: Vietnamese chicken and pineapple stir fry might be a great gluten free and dairy free recipe to try. This recipe serves 4 and costs $2.71 per serving. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 305 calories. Head to the store and pick up red bell peppers, chicken thigh, rice wine vinegar, and a few other things to make it today. It works well as a Vietnamese side dish. 16 people found this recipe to be flavorful and satisfying. It is brought to you by feastasia.casaveneracion.com. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Try Vietnamese chicken and pineapple stir fry, Chicken Pineapple Stir-Fry, and Chicken Pineapple Stir- Fry for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 bird's eye chilies (or about 4 finger chilies), chopped
8 chicken thigh fillets, cut into thin strips
1/4 c. of Chinese chives, cut into 1 1/2 inch lengths (best to measure after cutting)
snipped cilantro, to garnish
2 cloves of garlic, minced
1 tsp. of grated ginger
3 slices of ginger
2 stalks of lemongrass, finely sliced (see tips)
2 tbsps. of patis (fish sauce)
2 c. of fresh pineapple chunks
2 red or green bell peppers (capsicum), diced
2 tbsps. of rice wine vinegar
3 tbsps. of sugar
2 tbsps. of vegetable cooking oil
Equipment:
frying pan
Cooking instruction summary:
InstructionsMix together the ingredients for the marinade. Pour over the chicken, mix well and allow to marinate for at least 20 minutes.Heat the cooking oil in a pan. When very hot (you’ll see smoke start to appear), drain the chicken (reserve the marinade) and add to the oil. Cook, stirring and tossing alternately, until lightly browned around the edges. Scoop out and keep warm.In the remaining oil in the pan, saute the garlic, ginger, chives, lemongrass and chilies until fragrant, about 45 seconds.Return the chicken to the pan. Add the pineapple chunks.Pour in the marinade. There will be very little liquid but, trust me, that little liquid is packed with flavors. So, use it.Without lowering the heat, stir fry for a couple of minutes to cook the chicken through. The pineapple chunks should expel enough juices in which the chicken can cook completely.Taste the sauce (there will be very little). Add more fish sauce, sugar or rice wine vinegar, as needed.Sprinkle with snipped cilantro to garnish.Serve hot with rice.
Step by step:
1. Mix together the ingredients for the marinade.
2. Pour over the chicken, mix well and allow to marinate for at least 20 minutes.
3. Heat the cooking oil in a pan. When very hot (you’ll see smoke start to appear), drain the chicken (reserve the marinade) and add to the oil. Cook, stirring and tossing alternately, until lightly browned around the edges. Scoop out and keep warm.In the remaining oil in the pan, saute the garlic, ginger, chives, lemongrass and chilies until fragrant, about 45 seconds.Return the chicken to the pan.
4. Add the pineapple chunks.
5. Pour in the marinade. There will be very little liquid but, trust me, that little liquid is packed with flavors. So, use it.Without lowering the heat, stir fry for a couple of minutes to cook the chicken through. The pineapple chunks should expel enough juices in which the chicken can cook completely.Taste the sauce (there will be very little).
6. Add more fish sauce, sugar or rice wine vinegar, as needed.Sprinkle with snipped cilantro to garnish.
7. Serve hot with rice.
Nutrition Information:
covered percent of daily need
