Tuesday, January 31, 2012

Pineapple Chicken Stir Fry

It's tough to get to the grocery store when you live in the city, don't own a car, and its 27 degrees outside.  My boyfriend normally drives me once a week, but it's just not as enjoyable like it used to be when I just shopped for one.  He eats so much!  Probably about three times the amount that I eat.  So by the end of my grocery shopping, the cart is nearly too heavy for me to push.  By the time I maneuver down the frozen isle, I look like a spaz with my arms outstretched and my Uggs slipping backwards.  This usually inspires me to purchase massive amounts of frozen vegetables in order to limit the number of grocery trips I need to make.  This meal was inspired by the few items I had left in the pantry after a two week hiatus from grocery shopping.  Canned pineapple and frozen stir fry veggies are extremely versatile - I will continue to keep them on hand :)

2 chicken breasts cut into 1 inch pieces
bag of frozen stir fry vegetables
1 can of pineapple slices cut into small chunks (reserve some of the juice for the sauce)
1/2 cup soy sauce
1 teaspoon rice wine vinegar
1/4 cup sweet and sour sauce
1 teaspoon sesame oil
1/2 teaspoon crushed garlic
brown rice

Place a skillet over high heat and add sesame oil.  Once hot, add chicken and saute for 5 minutes.  Add frozen veggies and pineapple and stir fry until heated through.  Mix together the soy sauce, vinegar, sweet and sour sauce, sesame oil and garlic and add to pan and stir.  Serve over brown rice.

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