Name: Sweet and Savory Chicken Stir-Fry
Total time: 30 min
Yield: Serves 4
Cuisine: Asian, Asia
Ingredients: 1 cup pineapple juice; 3 tablespoons soy sauce; 3 tablespoons Asian sweet chili sauce; 2 tablespoons cornstarch; 3 garlic cloves, minced; 3 (6- to 8-ounce) boneless, skinless chicken breasts, sliced crosswise ½ inch thick; 1 tablespoon vegetable oil; 12 ounces broccoli florets, cut into 1½-inch pieces; 1 cup 1-inch pineapple chunks; 1/4 teaspoon table salt; 1/4 cup water; 1/4 cup fresh cilantro leaves

Why This Recipe Works

This vibrant stir-fry combines juicy chunks of lightly browned chicken, tender broccoli florets, and chunks of caramelized pineapple in a quick-to-make weeknight meal. Pineapple chunks are the perfect addition to any weeknight stir-fry as they provide not only a refreshing sweetness but also counterbalance the savory and salty elements. We tried both fresh and canned pineapple here and settled on canned for the convenience factor. The sugar in the pineapple caramelized during cooking, adding depth of flavor. Letting the chicken marinate in a portion of the sauce helped encourage browning. A finishing touch of cilantro leaves provided additional freshness.

Before You Begin

Serve over rice noodles.

Instructions

Whisk pineapple juice, soy sauce, chili sauce, cornstarch, and garlic in bowl until cornstarch is dissolved. Combine chicken and 3 tablespoons pineapple juice mixture in second bowl and let sit for 15 minutes.

Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken and cook, without stirring, until well browned on bottom, about 2 minutes. Stir and continue to cook until chicken is spotty brown and cooked through, about 2 minutes longer. Transfer chicken to large plate.

Add broccoli, pineapple, and salt to now-empty skillet. Cover and cook over high heat, shaking skillet occasionally, until broccoli is tender, about 3 minutes. Return chicken to skillet. Add water and remaining pineapple juice mixture and cook until slightly thickened, about 1 minute. Sprinkle with cilantro leaves and serve.