Shop it Don't Chop it Stir-Fry

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 5 tablespoons canola oil
  • 2 boneless, skinless chicken breasts, thinly sliced
  • Kosher salt and freshly ground black pepper
  • One 8-ounce package sliced mushrooms
  • 2 cups shredded carrots (one 10-ounce bag)
  • 2 cubes frozen crushed garlic, such as Dorot, or 2 cloves garlic, chopped
  • One 8-ounce can chunk pineapple, drained
  • 1/2 cup Thai sweet chili sauce
  • Juice of 1 lime
  • 1 tablespoon sesame seeds
  • 6 cups cooked brown rice
Directions
  • Heat 3 tablespoons of the oil in a wok or large skillet over high heat. Add the chicken, sprinkle with salt and pepper and stir-fry until browned and cooked through, 4 to 5 minutes. Remove to a plate.

  • Add the remaining 2 tablespoons oil to the wok, add the mushrooms (in 2 or 3 batches if necessary) and stir-fry until browned around the edges, 3 to 4 minutes. Add the carrots and stir-fry for 2 minutes, then add the garlic and stir-fry for 1 minute. Add the pineapple and stir-fry for 1 more minute. Add the sweet chili sauce and continue to cook until the liquid comes to a simmer. Finish with the lime juice.

  • Transfer to a serving bowl and garnish with the sesame seeds. Serve with rice.


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    This recipe is featured in:

    The Kitchen