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Chicken Stir-Fry with Corn, Pineapple and Red Pepper
© John Kernick

Chicken Stir-Fry with Corn, Pineapple and Red Pepper

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This lightly sweet, tropical stir-fry has hints of cumin, chile and ginger, but the really vibrant flavor comes from fresh pineapple.

  1. 3 tablespoons vegetable oil
  2. 1 1/4 pounds skinless, boneless chicken breasts, sliced crosswise into 1/3-inch strips
  3. 1 small red onion, thinly sliced
  4. 2 teaspoons minced fresh ginger
  5. 1 red bell pepper, cut into thin strips
  6. 1/2 teaspoon ground cumin
  7. 1/4 cup chicken stock
  8. 1/2 cup corn kernels, thawed if frozen
  9. 1/2 cup diced fresh pineapple
  10. 2 teaspoons Sriracha chile sauce
  11. Salt
  12. Freshly ground pepper
  1. In a large nonstick skillet, heat 1 tablespoon of the oil. Add the chicken and stir-fry over moderately high heat for 3 minutes; transfer to a plate. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook for 3 minutes. Add the red pepper, cumin and stock, cover and cook over moderately low heat, stirring a few times, for 4 minutes. Add the corn, pineapple and Sriracha and stir-fry over moderately high heat until hot. Add the chicken and stir-fry for 1 minute. Season with salt and pepper; serve.

Suggested Pairing

It took nearly 30 attempts before Megan Krigbaum found a good match for this pineapple-and-corn stir-fry—the sweet flavors made most wines taste sharp, but a full-bodied white worked. A wine aged in oak—which lends body and vanilla flavors—blends with the sugars.



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