Can I use canned pineapple?
Yes, canned pineapple chunks can be used. Drain them well before adding to the stir-fry.
DINNER
Cambodian Pineapple Chicken Stir-Fry with Bell Peppers
Experience the bright, balanced flavors of Cambodia with this quick and satisfying stir-fry. Succulent chicken pieces are wok-tossed with juicy pineapple and vibrant bell peppers, all coated in a savory-sweet sauce. It's an ideal weeknight meal that brings an exciting taste of Southeast Asia to your table.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the chicken pieces with 1 tablespoon of fish sauce and 1 teaspoon of sugar. Toss to coat and let marinate for 10 minutes.
02
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
03
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and stir-fry for 30 seconds until fragrant.
04
Add the red and green bell peppers to the skillet and stir-fry for 3-4 minutes, until slightly tender-crisp.
05
Return the cooked chicken to the skillet. Add the pineapple chunks, chicken broth, and soy sauce. Stir well to combine.
06
Continue to stir-fry for 2-3 minutes, allowing the sauce to slightly reduce and coat all ingredients. Serve immediately.
About This Recipe
Experience the bright, balanced flavors of Cambodia with this quick and satisfying stir-fry. Succulent chicken pieces are wok-tossed with juicy pineapple and vibrant bell peppers, all coated in a savory-sweet sauce. It's an ideal weeknight meal that brings an exciting taste of Southeast Asia to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a pinch of red pepper flakes with the garlic. Ensure your wok or skillet is hot before adding ingredients to achieve a good sear and prevent steaming.
Easy Substitutions
Chicken breast can be used instead of thighs, though cooking time may vary slightly. Yellow bell peppers can be substituted for red or green. For a vegetarian option, use firm tofu instead of chicken.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Serving Suggestions
Serve this Cambodian stir-fry over steamed jasmine rice for a complete meal. It also pairs well with a side of fresh cucumber salad or a sprinkle of chopped fresh cilantro for garnish.
Common Mistakes
Overcrowding the pan: This lowers the temperature and steams the ingredients instead of stir-frying them. Cook in batches if necessary. Overcooking the vegetables: Bell peppers should remain tender-crisp, not soft and mushy. Not marinating the chicken: Marinating adds flavor and helps tenderize the chicken. Using too much sauce: A stir-fry sauce should coat the ingredients lightly, not drown them.
Frequently Asked Questions
What if I don't have fish sauce?
While fish sauce is traditional and adds unique umami, you can substitute with an equal amount of light soy sauce, though the flavor profile will be slightly different.
Can I add other vegetables?
Absolutely! Broccoli florets, snap peas, or carrots would be delicious additions. Add them with the bell peppers.
MORE TO KNOW
The key to a successful stir-fry is proper mise en place; have all your ingredients prepped and ready before you start cooking. This ensures a quick and even cooking process, preventing some ingredients from overcooking while others remain raw. The high heat of a wok or large skillet is crucial for achieving that signature stir-fry texture, with vegetables remaining crisp and meats nicely seared.
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