Szechuan Chicken & Pineapple Stir-Fry

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• chopped chicken breast
  8 oz
• cooking oil
  4 tsp
• cornstarch
  1 tbsp
• ginger
  1 thumb
• jasmine rice
  1 c
• peanuts
  1 oz
• pineapple
  1 oz
• ponzu sauce
  2 ml
• salt
  1 tsp
• scallions
  1 unit
• sugar
  2 tsp
• szechuan paste
  1 tbsp

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Peel and mince or grate ginger . Trim and cut scallions crosswise into 1-inch pieces. Core, deseed, and dice bell pepper into 1/2-inch pieces.

   ginger: 1 thumb, scallions: 1 unit, bell pepper: 1 unit
2. 

   2

   Melt butter in a small pot over medium-high heat. Add half the ginger; stir until fragrant, about ⏱️ 1 minute . Stir in jasmine rice and 2.5 cups water, and a pinch of salt. Bring to a boil and cover; reduce to a light summer and cook until rice is tender, ⏱️ 15-18 minutes . Keep covered until ready to serve.

   butter: 2 tbsp, jasmine rice: 1 c
3. 

   3

   While rice cooks, pat chopped chicken breast dry with paper towels. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned and cooked through, ⏱️ 5 minutes . Transfer to a plate; wipe out pan.

   chopped chicken breast: 8 oz, cooking oil: 4 tsp
4. 

   4

   Drain pineapple , reserving juice in a small bowl . Heat another drizzle of oil in same pan; add pineapple, scallions, bell pepper, and remaining ginger; cook, stirring, until softened, ⏱️ 5 minutes . Meanwhile, whisk half the cornstarch into the bowl with reserved pineapple juice. *TIP:* if ginger and scallions char too quickly, lower heat to medium.

   pineapple: 1 oz, cornstarch: 1 tbsp
5. 

   5

   Stir cooked chicken into vegetable mixture. Sass in szechuan paste , pineapple juice mixture, ponzu sauce , ¼ cup water, and sugar (about a quarter of the listed). Cook until slightly thick, stirring ⏱️ 2-3 minutes . Season with salt and black pepper .

   szechuan paste: 1 tbsp, ponzu sauce: 2 ml, sugar: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Fluff rice, season, divide between bowls. Top with chicken stir-fry and peanuts ; serve.

   peanuts: 1 oz