Name: Chicken Stir-Fry with Corn, Pineapple and Red Pepper
Total time: 35 min
Yield: 4
Ingredients: 3 tablespoons vegetable oil; 1 ¼ pounds skinless, boneless chicken breasts (sliced crosswise into 1/3-inch strips); 1 red onion (small thinly sliced); 2 teaspoons fresh ginger (minced); 1 red bell pepper (cut into thin strips); ½ teaspoon ground cumin; ¼ cup chicken stock; ½ cup corn kernels (thawed if frozen); ½ fresh pineapple (diced); 2 teaspoons Sriracha chile sauce; Salt; Freshly ground pepper

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.

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Chicken Stir-Fry with Corn, Pineapple and Red Pepper

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