Pineapple Ginger Chicken Stir-Fry

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  salt and freshly-cracked black pepper
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  Peanut Oil, Refined(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bell Pepper
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  Yellow Onion
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  Asparagus(227g)
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  Ginger, Fresh Root(30g)
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  Garlic(180g)
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  Pineapple, Frozen, Chunks(480g)
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  Toppings: Thinly-Sliced Green Onions, Toasted Sesame Seeds
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  Low Sodium Chicken Broth(180g)
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  Soy Sauce, Low Sodium(45g)
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  Vinegar, Rice(30g)
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  Cornstarch(23g)
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  Sesame Oil, Toasted(5g)
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  optional: 1-2 tablespoons sriracha (if you’d like a spicier sauce)

Instructions

1. 1Cut the chicken breast into bite-sized pieces and season with salt and pepper. Mince the ginger and garlic; cut the bell pepper and onion into 1-inch pieces; cut the asparagus into 2-inch pieces.
2. 2Heat 1 tablespoon peanut oil in a large wok or saute pan over medium-high heat. Add the chicken and cook 4–5 minutes, stirring occasionally, until no longer pink inside and internal temperature reaches 165°F. Transfer to a plate.
3. 3Add the remaining peanut oil to the pan over medium-high heat. Add the bell pepper, onion, and asparagus; cook 4–5 minutes, stirring occasionally, until the onion is nearly soft but still slightly crisp.
4. 4Add the ginger, garlic, and frozen pineapple chunks to the pan; toss to combine and cook 1–2 minutes over medium-high heat until the garlic becomes fragrant.
5. 5Whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, and cornstarch in a small bowl until smooth.
6. 6Return the chicken to the pan, pour in the sauce mixture, and cook 1–2 minutes over medium-high heat, stirring occasionally, until the sauce thickens and coats the ingredients.
7. 7Divide the stir-fry evenly into 4 airtight containers while hot. Cool to room temperature, seal, and refrigerate for up to 3 days.