Shop it Don't Chop it Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 857
- Total Fat
- 25
- Saturated Fat
- 3
- Carbohydrates
- 116
- Dietary Fiber
- 12
- Sugar
- 29
- Protein
- 43
- Cholesterol
- 99
- Sodium
- 1767
- Total: 25 min
- Active: 25 min
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.