RCI-MT.004.0422.001
Ginger Spicy Chicken
I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- boneless skinless chicken breasts split2 whole
- ½ teaspoon
- 2 tablespoons
- 1½ cups
- green pepper cut into strips1½ cups
- juice packed pineapple chunks undrained8 ounces
- ½ cup
- 2 tablespoons
- 3 teaspoons
Method
1
Split the boneless skinless chicken breasts in half horizontally to create thinner, more even pieces, then season both sides with salt.
2
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
2 minutes
3
Place seasoned chicken breasts in the hot skillet and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F), then transfer to a plate.
13 minutes
4
Add red pepper strips and green pepper strips to the same skillet and stir-fry for 3-4 minutes until tender-crisp.
4 minutes
5
Stir in the shredded fresh ginger and cook for 1 minute until fragrant.
1 minutes
6
Pour in the juice-packed pineapple chunks with their liquid and the chunky salsa, stirring to combine evenly.
7
Return the cooked chicken to the skillet and simmer for 2-3 minutes to allow the flavors to meld.
3 minutes
8
Remove from heat and top with chopped fresh cilantro just before serving.