Thai Pineapple and Chicken

35 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 4 cupscooked brown rice
• 29.6 mlpeanut or canola oil
• 1 lbboneless, skinless chicken breast
• 2garlic
• 1red bell pepper
• 1medium onion
• 2 cupscut broccoli florets and stems
• 2 cupsfresh pineapple chunks
• 1fresh lime
• 14.8 mlThai fish sauce
• 29.6 mlThai chili sauce
• ¼ cupchopped cilantro

How to cook it

1. Prepare the brown rice following the instructions on the package to yield 4 cups.
2. Warm 1 tablespoon of oil in a large skillet over medium-high heat, add the chicken pieces, and cook for 4 to 5 minutes until done throughout, then transfer to a plate.
3. Pour the rest of the oil into the skillet and cook the minced garlic for about 1 minute until fragrant.
4. Toss in the bell pepper, onion, and broccoli pieces and stir-fry for 5 minutes.
5. Stir the pineapple chunks into the pan and cook for another 3 to 4 minutes.
6. Return the chicken to the pan along with the juice squeezed from half the lime, the fish sauce, chili sauce, and cilantro, cooking for 1 final minute to blend the flavors.
7. Spoon the stir-fry over portions of brown rice and serve alongside wedges sliced from the other half of the lime.

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