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Pineapple Chicken Thai Stir-Fry
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Big flavors of sweet, tangy and savory.
|2 tablespoons olive oil|
|1 lb chicken breasts, chopped|
|1/2 red onion, diced|
|1/2 cup sliced carrots|
|1 red bell pepper, diced|
|1/2 cup sliced celery|
|1/2 cup diced pineapple|
|1 cup red Thai curry sauce|
|Cooked rice, for serving|
- Pour olive oil into a wok and bring to medium-high heat. Once hot, add chopped chicken and red onions. Cook for about 3 minutes, until chicken is no longer pink.
- Add sliced carrots, diced red bell pepper and sliced celery. Cook for an additional 2 more minutes.
- Add diced pineapple to the wok. Drizzle the red Thai curry sauce over everything and stir together. Bring wok to a boil, then reduce heat to a simmer and stir intermittently until thickened.
- Separate rice into four bowls. Spoon pineapple chicken Thai stir fry over top and enjoy!
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