This quick weeknight meal is one of a million variations on the stir fry that I love, especially when my garden is cranking out delicious snow peas. It’s got a nice bright flavor, and is filling but won’t weigh you down, perfect for a beautiful summer evening on the patio.
Ingredients (Serves two, with leftovers):
One chicken breast, diced
One medium zucchini, cut in half moon slices
10 oz. (1/2 large can) pineapple chunks, juice saved
1/2 yellow onion, chopped
1/2 lb. snowpeas, strings removed and cut into bite-sized pieces
1 Tbs. Canola (or other favorite) oil, split
Dash of red pepper flakes
1/4 tsp. granulated garlic
1/4 cup low sodium soy sauce
2 tsp. white flour
Salt, to taste
Pepper, to taste
Brown rice to serve
Combine chicken, 1/4 cup of pineapple juice, soy sauce, red pepper flakes, garlic, salt and pepper in a bowl and let sit to marinade for about 10-15 minutes.
Heat 1/2 Tbs. oil in tall sided pan or wok over medium-high. Add onion and zucchini, stirring frequently. When beginning to soften, add chicken with marinade, and cook until done. Sprinkle flour over chicken and stir until sauce thickens (I add additional soy sauce and pineapple juice here, go for it if you like it saucy). Add snowpeas and pineapple and cook until peas are bright green. Season further to taste and serve over brown rice.