Thai Chicken and Pineapple Stir Fry

     Grant and I LOVE Thai food. There's this great little place in Bakersfield called the Thai House on Ming that we were introduced to a while back courtesy of Grant's previous occupation. We love to go there and get their Tom Yum Goong soup (spicy and sour soup with shrimp, straw mushrooms, carrots, and cilantro), Grant loves their Pad Kee Mow (drunken noodles with chicken and bell peppers, extra spicy), and my favorite the Yellow Curry Fried Rice, which is chicken with rice and lots of curry powder... yum! My dream is to recreate that dish at home sometime! 

     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!

cilantro 

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