Chicken Stir-Fry with Corn, Pineapple and Red Pepper

If you’ve read my blog for a little while, you might have noticed that I have thing for stir-fries. When I’m trying to eat healthy, my brain goes right to chicken and vegetables.  And since sitting down with a plain plate of baked chicken and steamed veggies doesn’t really get my blood pumpin’, I’m more likely to chop everything up and turn it into some kind of stir-fry.  The thing is: I’m pretty boring when it comes to stir-fries. If it were left to my creativity, I’d make chicken and broccoli stir-fry every time. But that is exactly why I have this blog and why I have so many recipes tucked away waiting to be made.  This Chicken Stir-Fry with Corn, Pineapple and Red Pepper is exactly the type of stir-fry that never would have occurred to me to make on my own.

Chunks of boneless chicken breast are stir-fried with sweet corn, crispy red pepper and tangy pineapple in a flavorful sauce of ginger, cumin and chicken stock. A dash of Sriracha added at the end adds a kick to the whole dish which helps to balance out the natural sweetness of the produce. This stir-fry slightly reminds me of a healthy sweet-and-sour chicken mostly because of the juxtaposition of the sweet and spicy. It never would have occurred to me to mix these vegetable together, let alone paired with pineapple. I’ve never considered throwing together a stir-fry without any green veggies or soy sauce but now I realize that nearly any combination of fruits and vegetables could work together.  Nectarine, asparagus and pea?  Why not? Plum, cauliflower and spinach? Sure!  My mind is officially blown.

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The ingredients:

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In a large nonstick skillet, heat 1 tablespoon of oil. Add the chicken and stir-fry over moderately high heat for 3 minutes; transfer to a plate.

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Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook for 3 minutes. Add the red pepper, cumin and stock, cover and cook over moderately low heat, stirring a few times, for  4 minutes.

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Add the corn, pineapple and Sriracha and stir-fry over moderately high heat until hot.

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Add the chicken and stir-fry for 1 minute.

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Season with salt and pepper; serve.

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Additions:  None

Omissions:

  • Red onion

Substitutions:  None

Overall Rating:  Like It

Source:  Food & Wine magazine

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