Wednesday, January 12, 2011
Here's another quick and easy recipe for a chicken dinner with a bit of tropical pineapple goodness. This is a recipe that I pretty much made up at the time, and worked out quite well. It is also easy to make, so it is perfect for a weeknight dinner. There's nothing especially breathtaking or spectacular about this dish, but it does the trick to feed your family and tastes delicious when you are juggling other responsibilities on a busy night.
Sasha's Pineapple Chicken Stir Fry
Package of chicken breasts (I used Empire)
1/3 of a cup low sodium soy sauce
1 tsp sesame oil
1/2 of worcestershire sauce
1 T lime juice
2 T dried lemongrass
1 can of diced pineapple
several handfuls of sugar snap peas
salt and pepper to season
To prepare the dish, cut of the chicken breasts in small pieces. Add to a small amount of olive oil in a non-stick stir fry pan. In addition, add the soy sauce, sesame oil, salt and pepper, lime juice, lemongrass and worcestershire sauce to the pan and stir fry the chicken over medium heat until it is cooked through. About two thirds of the way through this process, add the pineapple and the sugar snap peas, and continue cooking until they are both cooked, but not overdone to the point where they lose their color. Serve with coconut rice.