20 Minute Ginger Pineapple Chicken Stir Fry

Ingredients

• 3 tablespoons sesame oil or olive oil
• 1 1/2 pounds ground chicken (or ground pork)
• black pepper and chili flakes
• 3 tablespoons salted butter
• 1-3 tablespoons Thai red curry paste
• 3-4 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger
• 2 bell peppers, sliced
• 1 1/2 cups fresh pineapple chunks
• 1 cup cashews or peanuts
• 1/2 cup tamari or soy sauce
• 1-2 tablespoons honey (or real maple syrup)
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh chopped Thai basil or basil
• sweet Thai chili sauce and sesame seeds for topping (optional)

Directions

• In a large skillet, combine the oil, chicken, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the chili paste, butter, garlic, and ginger. Cook 2 minutes, until the butter browns and the chicken gets crispy.
•  Mix in the peppers, 3/4 cup pineapple, and cashews. Cook another 2-5 minutes. Pour over the tamari and honey. Cook until the sauce coats the chicken, 2-3 minutes. Remove from the heat.
• In a bowl, toss 3/4 cup pineapple with the cilantro and basil.
• Serve the chicken, peppers, and sweet chili sauce over bowls of rice. Top with the pineapple/cilantro/basil. Add the chopped green onions, and if desired, serve with sweet Thai chili sauce and sesame seeds. Enjoy!

RECIPE