Thai Chicken and Pineapple Stir-Fry with Brown Rice
Here’s a Thai Chicken and Pineapple Stir-Fry packed with protein and complex carbs, perfect for muscle building and a flavorful dinner! Thai Chicken and Pineapple Stir-Fry with Brown Rice
Equipment
- Skillet
Ingredients
For the Stir-Fry:
- 1.5 (700g) lbs Chicken breast diced
- 1 Cup Pineapple chunks fresh or canned in juice
- 1 Red bell pepper sliced
- 1 Yellow bell pepper sliced
- 1 Cup Snap peas
- 1 Carrot julienned
- 2 Green onion
- 3 Cloves Garlic minced
- tablespoon Ginger minced
- tablespoon Olive oil or coconut oil
For the Sauce:
- 1/4 cup Soy sauce tamari for gluten-free
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 tablespoon Honey
- 1 teaspoon Red chili flakes or sriracha
- 1 teaspoon Cornstarch optional
- 2 tablespoons Water
For the Complex Carbs:
- 1 cup Brown rice uncooked
- 2 cups Water
Instructions
Prepare the Brown Rice
- Rinse the brown rice under cold water.
- In a medium pot, bring 2 cups of water to a boil. Add the brown rice, reduce to a simmer, cover, and cook for 40-45 minutes, or until the rice is tender and water is absorbed.
- Remove from heat, fluff with a fork, and set aside.
Make the Sauce
- In a small bowl, whisk together the soy sauce, fish sauce, lime juice, honey, chili flakes or sriracha, and cornstarch (if using). Add water and stir until combined. Set aside.
Stir-Fry the Chicken
- Heat the olive or coconut oil in a large skillet or wok over medium-high heat.
- Add the diced chicken breast and cook for 6-8 minutes, stirring occasionally, until browned and fully cooked (internal temperature reaches 165°F/75°C). Remove the chicken and set aside.
Cook the Vegetables and Pineapple
- In the same skillet, add a bit more oil if needed. Sauté the garlic and ginger for 1 minute until fragrant.
- Add the bell peppers, snap peas, carrot, and pineapple chunks. Stir-fry for 3-5 minutes, until the veggies are tender but still crisp.
Combine and Serve
- Return the cooked chicken to the skillet and pour in the sauce. Stir everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Remove from heat and garnish with sliced green onions.
Plate the Dish
- Serve the Thai Chicken and Pineapple Stir-Fry over a bed of fluffy brown rice for a complete, high-protein, complex-carb meal.
