Pineapple and Ginger Chicken Stir-Fry (Sauté de Poulet à l'Ananas et au Gingembre)
This Sauté de Poulet à l'Ananas et au Gingembre, or Pineapple and Ginger Chicken Stir-Fry, is a delightful Comorian dish that combines the sweetness of pineapple with the zing of ginger for a flavorful and aromatic stir-fry.
Ingredients
- 2 boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup pineapple chunks
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chicken strips and cook until browned, then remove from the skillet and set aside.
- In the same skillet, add the onion and garlic, and sauté until fragrant.
- Add the red bell pepper, pineapple chunks, and grated ginger, and stir-fry for a few minutes.
- In a small bowl, mix the soy sauce, honey, and cornstarch to make a sauce.
- Pour the sauce into the skillet and stir to coat the ingredients.
- Return the cooked chicken to the skillet and stir-fry until everything is heated through and the sauce has thickened.
- Season with salt and pepper to taste.
- Serve the Sauté de Poulet à l'Ananas et au Gingembre hot with steamed rice or noodles.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 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 Measuring spoons Small bowl Stirring utensil
Tools
Stovetop
Serving suggestions
Serve the Sauté de Poulet à l'Ananas et au Gingembre with a side of steamed jasmine rice and a sprinkle of chopped cilantro for a complete meal.
Tips & tricks
For a spicier kick, add a pinch of red pepper flakes or a finely chopped chili pepper to the stir-fry.
Cost
$15