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There’s something awesome about stir fry. Something you just throw together, marinate, and cook in a skillet but comes out so delicious. I love it.
Not all stir fry is created equal, though. I’ve found recipes that say they’re like take out (and I’m completely disappointed when they’re not). I’ve found recipes that say they’re marinated. But none of them, not a one, compare to this deliciousness.
This recipe goes together so easily, honestly. You just chop everything up, throw it in a big bowl, let it marinate for a few hours and cook it in a large wok or skillet. It’s not like takeout, but it’s so much better! You won’t regret giving this recipe a shot!
Chicken Stir Fry
A delicious blend of savory and sweet marinade on a mix of fresh veggies and chicken.
- 2 Lbs Boneless Skinless Chicken Breast
- 2 Cups Sugar Snap Peas
- 1 Cup Broccoli chopped
- 2 Medium Bell Peppers chopped
- 1/4 Cup Red Onion sliced
- 1 Cup Mushrooms sliced
- 8 OZ of Pineapple with juice
- 1/4 Cup Soy Sauce
- 1/8 Cup Light Brown Sugar
Start by rinsing and chopping all of your vegetables. Then, cut your chicken into 1" cubes.
Toss everything into a large bowl to mix together well. Mix in pineapple, pineapple juice, soy sauce, and sugar.
Cover and place in refrigerator to marinade for 8 hours or more.
Heat some olive oil in a wok or skillet over medium high heat until hot. Toss the stir fry into the wok and sauté until cooked through, about 20 minutes. chicken stir fry skillet
Serve hot, over a bed of rice.