Szechuan Chicken & Pineapple Stir-Fry

🥘 Ingredients

• bell pepper
  1 piece
• black pepper
  ¼ tsp
• butter
  1 tbsp
• chopped chicken breast
  8 oz
• cooking oil
  2 tbsp
• cornstarch
  2 tsp
• ginger
  1 in
• jasmine rice
  ½ cup
• peanuts
  2 tbsp
• pineapple
  8 oz
• ponzu sauce
  2 tbsp
• salt
  ¼ tsp
• scallions
  2 stalks
• sugar
  ½ tsp
• szechuan paste
  1 tsp
• water
  1¼ cups

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Peel and mince or grate ginger . Trim and cut scallions crosswise into 1-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces.

   ginger: 1 in, scallions: 2 stalks, bell pepper: 1 piece
2. 

   2

   Melt butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant ⏱️ 1 minute . Stir in jasmine rice , ¾%cup water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, jasmine rice: ½ cup, water: 1¼ cups, salt: ¼ tsp
3. 

   3

   While rice cooks, pat chopped chicken breast dry with paper towels. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through ⏱️ 4 minutes . Turn off heat; transfer chicken to a plate. Wipe out pan.

   chopped chicken breast: 8 oz, cooking oil: 2 tbsp
4. 

   4

   Drain pineapple , reserving juice in a small bowl . Heat another drizzle of cooking oil in pan used for chicken over medium-high heat. Add pineapple, scallions, bell pepper, and remaining ginger; cook, stirring, until softened ⏱️ 4 minutes . If ginger and scallion whites begin to brown too quickly, reduce heat to medium low. Meanwhile, whisk half the cornstarch into bowl with reserved pineapple juice.

   pineapple: 8 oz, cornstarch: 2 tsp
5. 

   5

   Stir cooked chicken into pan with veggie mixture. Stir in szechuan paste , pineapple juice mixture, ponzu sauce , remaining water, and ½%tsp sugar . Cook, stirring frequently, until sauce has slightly thickened and everything is thoroughly coated ⏱️ 2 minutes . Taste and season with salt and black pepper . Turn off heat.

   szechuan paste: 1 tsp, ponzu sauce: 2 tbsp, sugar: ½ tsp, black pepper: ¼ tsp
6. 

   6

   Fluff rice with a fork and season with salt. Divide rice between bowls; top with chicken stir-fry and peanuts . Serve.

   peanuts: 2 tbsp