This is such a great recipe because it is so versatile. Any combination of veggies can be used to accommodate what you have on hand. I have made this recipe using all fresh veggies as well (red peppers, broccoli, carrots, water chestnuts, etc.) Both ways turn out beautifully. If you have veggies that need to be used up and extra time to chop, feel free to throw them in!
Chicken and Veggie Chinese Chicken with Pineapples
- 3 tablespoons canola oil
- 1 pound boneless skinless chicken, cut into bite-sized chunks
- 1 onion, chopped
- 1 (16-ounce) bag of frozen stir-fry veggies*
- 1 cup frozen pineapples
- 2 tablespoon low sodium soy sauce (optional)
Warm 1 TBSP oil in a large wok or saucepan on medium heat. Add chicken and season with sea salt and pepper to taste. Cook for 5 minutes, or until slightly browned and cooked through. Transfer chicken to plate. Warm remaining 2 TBSP oil on medium high heat. Add onion, veggies, and pineapple. Stirring occasionally, cook for 8-10 minutes, or until veggies are crisp-tender. Add cooked chicken and soy sauce (if using). Stir to heat through for 1 minute. Serve over whole grain rice.