I found this recipe off Skinny Taste. Her recipe calls for Thai Kitchen Pineapple and Chili Dipping Sauce. My store didn't have this so I used Thai Kitchen Sweet Red Chili Sauce. (Mae Ploy also makes a really good Sweet Chili Sauce). I really liked this dish, it was really simple and flavorful and I really liked the way the cilantro tasted with it! It's a tad spicy, but my son ate it and seemed to enjoy it!
Here is the recipe I got right from the Skinny Taste Site (the only thing i changed was the sauce and I added the water chestnuts and shredded carrots. Next time I may try adding some chopped celery as well)
Ingredients:
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 tbsp Thai Kitchen fish sauce
- 2 tbsp cornstarch
- 1 tbsp oil, divided
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 cups cubed assorted colors bell peppers (1/2-inch cubes)
- 1 red chili pepper, chopped (optional or to taste)- I didn't use this since kids were eating
- 1/2 cup shredded carrots
- 1 jar sliced water chestnuts
- 1 cup fresh pineapple chunks
- 1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
- cilantro leaves (for garnish)
Directions:
Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, shredded carrots, chili pepper if using, water chestnuts, and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.
Serve over rice.
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