Honey Garlic Chicken Stir-Fry

Revised 2015 Dec 02

2 servings


1/2 tablespoon oil or appropriate fat
1 chicken breast half, boned and skinned, cut into 1/2" cubes
1 cup red green and yellow peppers, cut into 1/2" dice *
1/2 cup onion, cut into 1/2" pieces **
2/3 cup San Marzano tomatoes with sauce
1/2 cup pineapple, tidbits well drained
3 tablespoons honey
1 tablespoon soy sauce
3 cloves garlic, grated
1/2 teaspoon Sriracha
1 teaspoon ginger root, grated
hot cooked rice


Cook chicken in heated oil at medium-high heat in large skillet until it just turns colour. Add peppers and onion and stir and cook for 3 minutes.

Crush or dice the tomatoes and add to the pan along with the pineapple, honey, soy sauce, garlic, and srirachi. Heat to a boil. Reduce heat and simmer until chicken is cooked through about 5 minutes. Stir in ginger.

*Mushroom and zucchini are good additions
**a 1/2" thick centre slice from a large onion is just about right
***If using fresh tomatoes in season make up about 1/3 cup of thick sauce using tomato juice and paste

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