Stir-fry is always a welcome plate at the dinner table, and easy to make. The aromas emitted while it is being prepared fill the house and lure members of the household directly into the kitchen. I like this recipe because of the pretty colors that taste so good, and it is healthy, too. Enjoy each crunchy bite!
Colorful stir-fry
2 tablespoons of canola oil
1 pound of boneless chicken tenders, cut into bite-sized pieces
1 large onion, chopped
5 large carrots, cut on the diagonal, 1/4″ thick
1 large red pepper, cored and seeded, cut into 1″ chunks
1 tablespoon of ginger, minced
1/4 teaspoon salt
3 tablespoons of balsamic vinegar
2 tablespoons of soy sauce
crushed red pepper flakes (as desired)
1 15-ounce can of crushed pineapple, drained
1 cup of whole cashews, roasted in a 350 degree oven for 10 minutes until golden
2 cups of cooked rice (brown or white, you choose, both will taste great)
Cook your rice while preparing the stir-fry.
Heat the oil in a large saute pan or wok. Add the chicken and stir-fry until no longer pink. Add the onions and carrots, and continue to cook, stirring frequently, about 5 minutes. Add the red pepper chunks, ginger, and salt, and continue stir-frying, for about 5 minutes. Then add the vinegar and soy sauce, cook for 2 minutes longer, and remove from heat.
Add red pepper flakes as desired, depending upon how much “heat” you like.
To serve, spoon rice onto your plate, then spoon the stir fry on top of it, and garnish with the pineapple on the side. Sprinkle the cashews on top of everything. Serves 4.
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