Courtesy of Del Monte Fresh Produce
Ingredients
- 4 cups cooked brown rice (regular or instant)
- 2 Tbsp. peanut or canola oil, divided
- 1 lb boneless, skinless chicken breast, cut into 1” cubes
- 2 cloves garlic, minced
- 1 red bell pepper, cut into chunks
- 1 medium onion, cut into chunks
- 2 cups cut broccoli florets and stems
- 2 cups fresh pineapple chunks
- 1 fresh lime, divided
- 1 Tbsp. Thai fish sauce
- 2 Tbsp. Thai chili sauce
- ¼ cup chopped cilantro
Method
- Cook rice according to package directions.
- Heat 1 Tbsp. of oil in a large skillet.
- Add cubed chicken, stir fry four to five minutes until chicken is done. Remove from skillet.
- Heat remaining oil. Add garlic and cook one minute.
- Add bell pepper, onion and broccoli; cook five minutes.
- Add pineapple; cook an additional three to four minutes.
- Return chicken to skillet and stir in juice from half a lime, fish sauce, chili sauce and cilantro.
- Cook one more minute and then serve over brown rice with lime wedges.
