This Bangkok Chicken is flavorful, fresh tasting, and yet still low fat, making it perfect for the summer. And to top it off, it's easy to make, and won't leave you feeling "oh so stuffed" when you're finished eating.
Ingredients:
Bangkok Chicken Stir Fry
- 2 Tbs Fish Sauce
- 1 Tbs Lime Juice
- 1 Tsp Finely Shredded Lemon Peel
- 4 Tsp Olive Oil
- 1 Large Red Onion, Halved Lengthwise and Sliced
- 3 Garlic Cloves
- 1 Cup Pineapple Chunks
- 1 Small Cucumber, Cut Into Bite-Size Strips
- 1 or 2 Jalapeno Peppers, Seeded and Finely Chopped
- 12 Oz Skinless, Boneless Chicken Cut Into Bite-Size Strips
Directions:
- In a small bowl, stir together the fish sauce, lime juice and lemon peel; set aside.
- Pour 2 teaspoons of the oil into a wok or large skillet, and place over medium-high heat.
- Stir-fry onion and garlic in hot oil for 2 minutes. Add pineapple, cucumber and jalapeno peppers.
- Stir-fry for 2 minutes more, and remove from wok.
- Add the remaining 2 teaspoons of oil to the wok.
- Add chicken and stir-fry for 2 to 3 minutes, or until it's tender and no longer pink.
- Return onion mixture to the wok and add sauce.
- Cook and stir until heated through. Serve over rice.
