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Thai Chicken and Pineapple Stir Fry
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| Gina's Weight Watcher Recipes Servings: 4 • Size: 1.25 cups • Old Points: 4 pts • Points+: 5 pts Calories: 186.6 • Fat: 4.6 g • Carbs: 15.5 g • Fiber: 0.9 g • Protein: 20.8 g • Sugar: 8.3 Sodium: 557.2 Ingredients: | |
| 1 lb | boneless skinless chicken breast, cut into 1-inch cubes |
| 1 tbsp | Thai Kitchen fish sauce |
| 2 tbsp | cornstarch |
| 1 tbsp | 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.
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