A Thai inspired stir fry dish with a wonderful savory, sweet and spicy flavor combination made with colorful bell peppers, fresh pineapple and chicken.

A few months ago I was invited to a Thai Kitchen event where their chef demonstrated a few recipes using their new Thai Kitchen sauces and this was one of the dishes they made. They kindly shared the recipe with me which I slightly modified to give it more kick. If you don’t like your food too spicy you can leave out the chili pepper. Serve this over jasmine rice for a complete meal, also great with shrimp!

Thai Chicken and Pineapple Stir Fry
Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1.25 cups • Old Points: 4 pts • Points+: 5 pts
Calories: 206.2 • Fat: 4.7 g • Carbs: 20.5 g • Fiber: 1.4 g • Protein: 21 g • Sugar: 12.3
Sodium: 557.6

Ingredients:

1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
cilantro leaves (for garnish)

Directions:

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.