Ingredients
- Marinated Chicken:
- 1 tsp. reduced-sodium soy sauce
- 1 tsp. rice vinegar
- ½ tsp. grated fresh ginger
- ½ lb. boneless, skinless chicken breast, cubed
- Rice:
- 1⅓ cups water
- ⅔ cup brown rice
- Sauce:
- 1 tsp. grated fresh ginger
- 3 Tbsp. unsweetened pineapple juice
- 1 tsp. rice vinegar
- 1½ Tbsp. reduced-sodium soy sauce
- 1½ Tbsp. cornstarch
- 2 garlic cloves, minced
- Stir Fry:
- 1 Tbsp. peanut oil, divided
- 1 carrot, thinly sliced
- 1 cup chopped red bell pepper
- 1 cup chopped bok choy
- 1 cup pineapple chunks
- ½ cup sliced green onion
- 1 cup snow peas
Tip: Screenshot this list for easy reference while shopping
Instructions
- In a small bowl, whisk together the marinade ingredients and toss with chicken. Refrigerate until ready to use (up to 24 hours).
- Bring water to a boil in a saucepan and cook rice according to package directions.
- Whisk together sauce ingredients. Set aside.
- In a large wok, heat half of the peanut oil over medium-high heat. Add carrots and red pepper and stir-fry until slightly cooked (2 to 3 minutes). Add the bok choy and pineapple and stir-fry until bok choy is wilted (1 minute). Add green onion and snow peas and stir-fry to desired tenderness (1-2 minutes). Remove vegetables from the wok and set aside.
- Add remaining peanut oil to the wok and the marinated chicken. Stir-fry until chicken is cooked through or hits a minimum internal temperature of 165ºF (3-5 minutes). Return vegetables to wok with chicken and stir-fry 1 minute more.
- Add the sauce to the wok and heat until bubbling. Cook until sauce thickens (1-2 minutes).
- Serve the chicken and vegetables over rice.