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Pineapple Chicken Thai Stir-Fry

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Serves 4 | 
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


  1. 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.
  2. Add sliced carrots, diced red bell pepper and sliced celery. Cook for an additional 2 more minutes.
  3. 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.
  4. Separate rice into four bowls. Spoon pineapple chicken Thai stir fry over top and enjoy!
Main Ingredient: Chicken Breast
Cooking Method: Stir-Fry
Course: Dinner

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