---
title: Szechuan Chicken & Pineapple Stir-Fry
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/szechuan-chicken-pineapple-stir-fry-603660f79063ef7133163947
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Sesame
  - Peanuts
  - Milk
tags:
  - Calorie Smart
  - Spicy
rating: 4.0
rating_count: 6300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the sweet-and-spicy blend, though some found it too spicy; consider adding the Szechuan paste gradually to taste.
  - theme: Ease of prep
    text: Customers praised how quick and easy this stir-fry was to make, with several noting it's faster than takeout.
image: "https://images.recipes.furrysalamander.com/szechuan-chicken-pineapple-stir-fry.avif"
---
Wash and dry all produce. Peel and mince or grate @ginger{1%inch}. Trim and cut @scallions{2%stalks} crosswise into 1-inch pieces. Core, deseed, and dice @bell pepper{1%piece} into ½-inch pieces.

Melt @butter{1%tbsp} in a #small pot{} over medium-high heat. Add half the ginger; cook, stirring, until fragrant ~{1%minute}. Stir in @jasmine rice{½%cup}, ¾%cup @water{1¼%cups}, and a pinch of @salt{¼%tsp}. 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.

While rice cooks, pat @chopped chicken breast{8%oz} dry with paper towels. Heat a drizzle of @cooking oil{2%tbsp} 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.

Drain @pineapple{8%oz}, 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{2%tsp} into bowl with reserved pineapple juice.

Stir cooked chicken into pan with veggie mixture. Stir in @szechuan paste{1%tsp}, pineapple juice mixture, @ponzu sauce{2%tbsp}, remaining water, and ½%tsp @sugar{½%tsp}. Cook, stirring frequently, until sauce has slightly thickened and everything is thoroughly coated ~{2%minutes}. Taste and season with salt and @black pepper{¼%tsp}. Turn off heat.

Fluff rice with a fork and season with salt. Divide rice between bowls; top with chicken stir-fry and @peanuts{2%tbsp}. Serve.