It’s no secret that we eat with our eyes first…and this stir-fry fusion of color has a perfectly enticing visual appeal!
1 Tablespoon Melinda's Habanero Ketchup
1 teaspoon Langnese Summer Flowers Honey
1/2 teaspoon grated Ginger
1 Tablespoon Minced Shallot
1 teaspoon Cornstarch
1 lb Boneless Skinless Chicken Breasts, cut into 2 inch strips
2 Tablespoons Tophe Garlic Rice Bran Grilling Oil
1 (16 ounce) Package Frozen Stir Fry Vegetables
1 (8 ounce) can Pineapple Chunks, drained, reserve 1/4 cup juice
Hot Cooked Rice
Wisk together the first 6 ingredients with the reserved 1/4 cup pineapple juice in bowl.
In a wok, stir-fry chicken in hot Tophe Garlic Rice Bran Grilling Oil for 5 minutes.
Add vegetables, stir-fry additional 4 minutes.
Stir in pineapple and sauce, heat through.
Serve over rice with Blind Betty Pineapple Pizzazz Hot Sauce
Prep Time: 10 mins
Total Time: 22 mins