Sweet & Spicy Stir Fry

Stir Fry

4 Boneless Skinless Chicken Thighs, cut into strips

3 Tbsp Hatch Chili Infused Olive

1 ½ tsp Chili Verde Flake Sea Salt

1 Red Bell Pepper. julienned

1 Orange Bell Pepper, julienned

½ Large Yellow Onion, julienned

1 cup Snap Peas, ends trimmed

28oz Canned Pineapple, drained

¼ Cup Green Onions, sliced

1 Tbsp Sesame Seeds, to finish

Jasmine Rice, to serve

FOR THE SAUCE

1 Tbsp Water

1 Tbsp Cornstarch

2 Tbsp Soy Sauce

2 Tbsp Pineapple Habanero Balsamic Vinegar

½ cup Pineapple Juice

1 tsp Chipotle Lime Rub & Seasoning

½ tsp Chili Verde Flake Sea Salt

DIRECTIONS

1. Heat a wok over medium high heat and add oil. Once shimmering add chicken to the pan and season with rub and 1 tsp salt. Cook until chicken is no longer pink for about 6-8 minutes.

2. In a large bowl mix the water and cornstarch together, this prevents the corn starch from becoming lumpy. Add in the remaining stir fry sauce ingredients and mix until well combined. Set aside.

3. Add peppers, onions, snap peas, and sauce. Cook, stirring occasionally until the sauce has thickened about 6-7 minutes. When the stir fry is 1-2 minutes from being done add the pineapple.

4. Top with green onions and sesame seeds and serve with a side of jasmine rice.