Thai Chicken and Pineapple Stir Fry

Another Skinny Success!!!! I thought it was very easy to make. Couldnt find pineapple chile sauce so I just used sweet chile sauce which she said would be fine It tasted amazing!!! DH wanted seconds so bad but didnt. lol I served it with white quinoa which I never had before and I have to say is very light and yummy

The only thing I had a problem with was the fish sauce. IMO it smells sooooooooooo bad. Still trying to figure out how something so stinky can taste so good once cooked. lol

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: 186.6 • Fat: 4.6 g • Carbs: 15.5 g • Fiber: 0.9 g • Protein: 20.8 g • Sugar: 8.3
Sodium: 557.2



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.

Re: Thai Chicken and Pineapple Stir Fry

Looks delish! I almost made this last night, but didn't have any fish sauce.