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5 from 2 votes

Pineapple Ginger Chicken Stir-Fry

This delicious Pineapple Ginger Chicken Stir-Fry is quick and easy to make, and full of the best sweet and savory fresh flavors!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Chinese
Keyword: 30 minute, chicken
Servings: 4

Ingredients

Stir-Fry Ingredients:

  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • salt and freshly-cracked black pepper
  • 2 tablespoons peanut oil or olive oil divided
  • 1 green bell pepper cored and diced into 1-inch pieces
  • 1 small white onion peeled and diced into 1-inch pieces
  • 1/2 pound fresh asparagus cut into 1-inch pieces (with ends trimmed off)
  • 2 tablespoons minced fresh ginger
  • 3 cloves garlic peeled and minced
  • 2 cups fresh or frozen pineapple chunks
  • 1 batch stir-fry sauce (see below)
  • toppings: thinly-sliced green onions toasted sesame seeds

Stir-Fry Sauce Ingredients:

  • 3/4 cup chicken or vegetable stock
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon toasted sesame oil
  • optional: 1-2 tablespoons sriracha (if you’d like a spicier sauce)

Instructions

To Make The Stir-Fry:

  • Season the chicken with a few pinches of salt and freshly-cracked black pepper.
  • Heat 1 tablespoon oil in a large saute pan or wok over medium-high heat.  Add chicken and saute for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.  Transfer chicken with a slotted spoon to a separate plate, and set aside.
  • Add the remaining 1 tablespoon oil to the pan, and add the bell pepper, onion and asparagus.  Saute for 4-5 minutes, stirring occasionally, or until the veggies reach your desired level of doneness.  (I saute until the onion is almost completely soft; I like it just a little bit crispy in a stir-fry.)  Then add in the ginger, garlic and pineapple, and toss to combine.  Saute for 1-2 more minutes, or until the garlic is fragrant.  Add the chicken back in, then stir in the sauce and let it cook for 1-2 minutes or until it has thickened, stirring occasionally.
  • Serve warm, garnished with your desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.

To Make The Stir-Fry Sauce:

  • Whisk all ingredients together in a small bowl until combined.