Courtesy of Thai Kitchen
Makes 4 (1-cup) servings.
Prep Time:15 minutes
Cook Time:10 minutes
1. Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
2. Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and ginger; stir fry 30 seconds. Add bell peppers and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add Sauce; cook and stir until heated through. Remove from skillet.
3. Heat remaining 1 tablespoon oil in skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro. Serve with cooked Thai Kitchen Jasmine Rice.
For more Asian inspired gluten-free recipes, visit NFCA’s Thai Kitchen Recipe Box.