It’s no secret that we eat with our eyes first…and this stir-fry fusion of color has a perfectly enticing visual appeal!

 

Ingredients:

1/3 Cup San J Tamari Gluten Free Soy Sauce, Reduced Sodium

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

Blind Betty Pineapple Pizzazz Hot Sauce

Hot Cooked Rice

 

Directions:

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

 

Chicken Pineapple Stir-Fry

 

Chicken and Vegetable Stir-Fry

 

Prep Time: 10 mins

Total Time: 22 mins

Servings: 4