We made this up (with a teeny bit of inspiration from Cooking Light). It was yummy so we’d like to make it again. To do that, we’d need to have some idea of what went into it. And so, we’re posting it here—for us…and for you. (We’re selfish sharers.)
1 lb (more or less) Chicken tenders, cut into 1-inch pieces
1 pineapple, peeled, cored and cubed
1 red bell pepper, diced
1 generous handful of snow peas
3 cloves garlic, minced
2 tbsp fresh ginger, grated (divided)
1/4 cup ketchup
1/4 soy sauce
3 tbsp honey
3 cups leftover cooked brown rice
1 tbsp olive oil
*Note: All amounts are guesstimates.
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken to the skillet and sauté until fully cooked and lightly browned (5-7 minutes). Remove and set aside.
3. Add the red bell pepper to the skillet. Cook, stirring occasionally, until crisp-tender (2-3 minutes). Remove and plop on a plate with the chicken.
4. Lower the heat to medium and add the garlic and half of the ginger. Cook until fragrant (about 30 seconds).
5. Dump leftover rice into the skillet and stir to mix in the garlic and ginger. Cook for 8-10 minutes, stirring only once or twice.
7. While the rice cooks, combine ketchup, soy sauce, honey and the second half of the ginger in a medium bowl. Whisk.
8. Remove the rice from the skillet and set aside.
9. Add the pineapple to the skillet. Cook for 2-3 minutes or until tender and juicy.
10. Add the snow peas to the pineapple in the skillet. Cook, stirring frequently, for 1-2 minutes.
11. Dump the chicken, red peppers and rice back in the skillet. Stir.
12. Add the sauce. Stir until combined.
13. Remove from heat and serve.