Due to many things, we’ve been gifted with a food box subscription. All things considered, I can see where this would be advantageous for one or two busy people.
Given my tastes and proclivities, I’ll rate the concept a solid, meh. I want to shop for my own produce, the selection of protein is ok, but again I like to make my own choices. The recipes are rather pedestrian, and we all know I do favor the “Rogue Chef” twist. For that, I’ll add a healthy portion of hot sauce, and a nice hot pepper into the mix.
This specific recipe is geared for two people, heavy on the veggies, lighter on the meat, and with an abundant amount of sauce. I’ll serve this with a healthy portion of jasmine rice to capture every drop of that luscious sauce. One can use basmati, or brown rice as well, one might even use this as a topper for a portion of plain ramen noodles.
One can easily make this vegetarian by swapping the chicken for pan-fried tofu.
Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique.
Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities.
Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.
Pineapple Chicken Stir Fry
- 1 Wok Optional
- 1/2 Cup Pineapple juice Reserve from Chunks
- 2 tbsp Brown Sugar
- 2 tbsp Water
- 2 Cloves Garlic Minced and pasted
- 1 tbsp Mirin
- 1 tbsp Soy Sauce
- 1 tbsp Corn Starch
- 2 tsp Hoisin Sauce Optional
- 2 tsp Toasted Sesame Oil
- 1 tsp Grated Ginger
- 1 tbsp Hot Sauce Sr*racha
- 1/2 lb Chicken Thighs 1 1/2 " Chunks
- 1/2 cup Pineapple Chunks 20 oz can, reserve juice
- 1 tbsp neutral oil
- 1/2 ea Red Bell Pepper Washed, cored, 1 1/2" Chunks
- 1/2 ea Yellow Bell Pepper Washed, cored, 1 1/2" Chunks
- 1/2 cup Red Onion 1 1/2" Chunks
- 1 cup Broccoli florets
- 1 ea Long Green Pepper Spicy, Optional, washed, seeded, 1/2" chunks
- Mix all in a medium bowl.
- Stir well until sugar is dissolved.
- Add chicken to a medium bowl and add 2 tbsp sauce, stir well
- Cover and marinate for 10 minutes.
- Heat a wok/pan on medium-high heat and add 1 tbsp oil to the pan. Add the chicken to the pan and stir fry the chicken pieces until it's cooked through (about 3 to 4 minutes). (TAKE CARE, the marinade can burn)
- Once cooked, remove to a plate and cover.
- Add a slight drizzle of additional oil to the pan, and add the veggies, stir fry until the broccoli is tender-crisp (3-4 minutes)
- Add the pineapple chunks and chicken back to the pan. Toss to combine well
- Stir the sauce one more time, add to the pan, and toss to coat well.
- The sauce should turn thick and glossy. Continue to mix everything together until the sauce thickens and coats everything well and then remove it from the heat.
- Serve over rice.
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