I've been in a bit of a Thai cooking frenzy lately. Last week I think three of our dinners consisted of Thai dishes. What I love about it is that they were all Thai dishes, and yet all so distinctly different. I love the sweet, spicy, and salty combinations. I love the hint of citrus in some of the dishes. It's all just so great!
This dish is great. I loved the addition of pineapple, it added such a brightness to the dish.
1 lb chicken breast, cut into 1 inch chunks
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp garlic
1 tsp ginger
2 C bell pepper cut into 1 inch chunks (whatever color you like)
1 serrano chili pepper, chopped (if you don't want the heat, just take out the seeds and ribs)
1 can pineapple chunks, 1/4 C juice reserved
1/2 C Sweet and Spicy Chili dipping sauce *Next time I'm going to attempt to make my own Chili sauce!
Combine chicken and fish sauce in a bowl. Add the cornstarch and stir to coat. Set aside.
Heat 1/2 tbsp oil in skillet, add chicken and stir fry for 5 minutes or until cooked through. Remove from skillet to a bowl or plate and cover to keep warm.
Heat 1/2 tbsp oil in large skillet over med high. Add garlic and ginger and cook for 30 seconds or so; be careful not to burn garlic. Add peppers, serrano pepper and pineapple and continue to cook for another 3-5 minutes until peppers are close to the texture you want. Add the Chili dipping sauce and reserved pineapple juice; cook a few more minutes until it begins to thicken. Add chicken and toss to coat.
Serve over white rice and garnish with a sprinkling of cilantro. Then enjoy and make yummy noises!
Recipe Courtesy of: Gina's Skinny Recipes