1 lb (500 g) boneless, skinless chicken breasts, cut into 1-in (2.5 cm) cubes
1 tbsp (15 mL) Thai Kitchen Premium Fish Sauce
2 tbsp (30 mL) cornstarch
2 tbsp (30 mL) oil, divided
1 tsp (5 mL) minced garlic
1 tsp (5 mL) minced ginger
2 cups (500 mL) cubed assorted coloured bell peppers (½-in/1 cm cubes)
1 cup (250 mL) fresh pineapple chunks
½ cup (125 mL) Thai Kitchen Pineapple & Chili Sauce
Cilantro leaves, for garnish
Cooked Thai Kitchen Jasmine Rice (optional)
- Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
- Heat 1 tbsp (15 mL) of the oil in large nonstick skillet on medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add bell peppers and pineapple; stir fry 3-5 minutes or until peppers are tender-crisp. Add Pineapple & Chili Sauce; cook and stir until heated through. Remove from skillet.
- Heat remaining 1 tbsp (15 mL) oil in 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. Serve with cooked jasmine rice, if desired.