Pineapple Chicken Stir-Fry

Number of Servings: 4 (346g)
Active Time: 45 min.
Total Time: 45 min.
Pineapple Chicken Stir-fry

Stir-fry has a lot of ingredients, but is fundamentally a pretty simple dish, which makes it a wonderful choice for cooking with kids. Put them to work measuring out the sauce ingredients and prepping vegetables to get everyone involved in making a lovely and delicious dish.

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

Directions

  1. In a small bowl, whisk together the marinade ingredients and toss with chicken. Refrigerate until ready to use (up to 24 hours).
  2. Bring water to a boil in a saucepan and cook rice according to package directions.
  3. Whisk together sauce ingredients. Set aside.
  4. 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.
  5. 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.
  6. Add the sauce to the wok and heat until bubbling. Cook until sauce thickens (1-2 minutes).
  7. Serve the chicken and vegetables over rice.

Nutrition Facts

4 servings per container

Serving Size 346g

Amount per serving
Calories 295
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2.5g
Cholesterol 41mg 13%
Sodium 320mg 14%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 14%
Total Sugars 12g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 27g
Protein 18g
Vitamin D 0mcg 0%
Calcium 66.5mg 6%
Iron 1.9mg 10%
Potassium 620mg 15%
Vitamin A 227.6mcg 25%
Vitamin C 79.2mg 90%
Vitamin E 1.9mg 15%
Vitamin K 44mcg 35%
Thiamin 0.4mg 35%
Riboflavin 0.2mg 15%
Niacin 11.9mg 80%
Vitamin B6 0.9mg 50%
Folate 69.2mcg 17%
Vitamin B12 0.1mcg 4%
Biotin 1.7mcg 6%
Chloride 13.4mg 0%
Pantothenate 1.6mg 40%
Phosphorus 273.1mg 20%
Iodine 0.6mcg 0%
Magnesium 83.8mg 20%
Zinc 1.5mg 10%
Selenium 19.1mcg 35%
Copper 0.2mg 20%
Manganese 1.2mg 50%
Chromium 0.2mcg 0%
Molybdenum 3.7mcg 8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Water, Chicken Breast, Pineapple, Red Bell Pepper, Whole Grain Brown Rice, Snow Peas, Bok Choy, Carrots, Onion, Unsweetened Pineapple Juice, Low Sodium Soy Sauce (water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate: Less Than 1/10th Of 1% As A Preservative), Peanut Oil, Cornstarch, Rice Vinegar, Garlic, Ginger.

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