Chicken Stir-Fry with Corn, Pineapple and Red Peppe

Name: Chicken Stir-Fry with Corn, Pineapple and Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 1/4 pounds skinless, boneless chicken breasts, sliced crosswise into 1/3-inch strips; 1 small red onion, thinly sliced; 2 teaspoons minced fresh ginger; 1 red bell pepper, cut into thin strips; 1/2 teaspoon ground cumin; 1/4 cup chicken stock; 1/2 cup corn kernels, thawed if frozen; 1/2 cup diced fresh pineapple; 2 teaspoons Sriracha chile sauce; Salt; Freshly ground pepper

Servings: persons

3 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breasts, sliced crosswise into 1/3-inch strips
1 small red onion, thinly sliced
2 teaspoons minced fresh ginger
1 red bell pepper, cut into thin strips
1/2 teaspoon ground cumin
1/4 cup chicken stock
1/2 cup corn kernels, thawed if frozen
1/2 cup diced fresh pineapple
2 teaspoons Sriracha chile sauce
Salt
Freshly ground pepper

1
In a large nonstick skillet, heat 1 tablespoon of the oil.
2
Add the chicken and stir-fry over moderately high heat for 3 minutes; transfer to a plate.
3
Heat the remaining 2 tablespoons of oil in the skillet.
4
Add the onion and ginger and cook for 3 minutes.
5
Add the red pepper, cumin and stock, cover and cook over moderately low heat, stirring a few times, for 4 minutes.
6
Add the corn, pineapple and Sriracha and stir-fry over moderately high heat until hot.
7
Add the chicken and stir-fry for 1 minute.
8
Season with salt and pepper; serve.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 1/4 pounds skinless, boneless chicken breasts, sliced crosswise into 1/3-inch strips, 1 small red onion, thinly sliced, 2 teaspoons minced fresh ginger, and more.

Yes, Chicken Stir-Fry with Corn, Pineapple and Red Pepper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stir-Fry with Corn, Pineapple and Red Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions