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Honey Pineapple Chicken Stirfry
Honey Pineapple Chicken Stirfry
From Hans
A great stir-fry without using peanut or sesame oil (My daughter is allergic).
Preptime: About 15 minutes
Cook Time: ~20 minutes
Preheat oven to 400° before you begin.
Ingredients:
- 1 large can (20oz) Pineapple Chunks
- 2 Tbs vegitable oil
- 1 Tbs butter
- 1/3c Honey
- 1/4c Soy Sauce
- 4 Tbs Corn Starch divided
- 1 garlic clove, minced
- 1/2 tsp Ground Ginger (maybe up to 1 tsp if you like ginger)
- 1/2 Tbs Paprika
- 1lb boneless chicken breast, cubed to 1/2-1" cubes
- Whatever veggies you want. I use: Broccoli florets, Carrot matchsticks, Sliced Mushrooms, Onions (sliced in 1/4" wedges), Baby Bok-choy, Yellow and Red Bell Pepper for color
Sauce Prep:
1 - Drain Pineapple Juice into a medium size bowl
2 - Add Honey, Soy Sauce, 2 Tbs Corn Starch, Ginger and Paprika
3 - Mix until smooth and set aside.
Chicken Stir-Fry:
- Cut up the chicken, toss it around with 2 Tbs corn starch coating all pieces.
- Oil your frying pan, heat it up with medium-high heat.
- Brown your chicken just to the point of ALMOST being done.
- While the chicken is browning, start steaming your broccoli.
- When the chicken is done, transfer it to a side bowl/dish and set aside.
- Using the same pan, add butter and saute the onions and mushrooms for 1 minute, I also may add a dash of salt.
- Add the rest of your veggies and minced garlic, stir until veggies are almost soft.
- Add your crispy steamed broccoli
- Add Sauce Mix and bring it to a little simmer. Mixing regularly.
- Add the Chicken back to the simmering dish along with the Pineapple.
- Allow the sauce to thicken up.
Serve:
Serve it up over rice or noodles. I use brown rice with the kids.