Pineapple and Ginger Chicken Stir-Fry (Salteado de Pollo con Piña y Jengibre)
This Salteado de Pollo con Piña y Jengibre (Pineapple and Ginger Chicken Stir-Fry) is a popular dish in Costa Rican cuisine, known for its vibrant flavors and easy preparation.
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- In a small bowl, mix soy sauce, cornstarch, and chicken broth. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned, then remove from the skillet and set aside.
- In the same skillet, sauté garlic and ginger until fragrant.
- Add onion and bell pepper, stir-fry until slightly tender.
- Return the chicken to the skillet, add pineapple chunks, and pour the soy sauce mixture over the ingredients.
- Stir-fry for a few more minutes until the sauce thickens and coats the ingredients.
- Season with salt and pepper to taste.
- Serve the Salteado de Pollo con Piña y Jengibre hot over rice or noodles.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 10g
Supplies
Large skillet or wok Cutting board Knife Small bowl Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serve the Salteado de Pollo con Piña y Jengibre with a side of steamed rice and a garnish of fresh cilantro.
Tips & tricks
For an extra kick of heat, add a sprinkle of red pepper flakes or a drizzle of hot sauce before serving.
Cost
$15