Szechuan Chicken & Pineapple Stir-Fry
with Ginger, Bell Pepper & Peanuts
- Fish
- Soy
- Wheat
- Sesame
- Peanuts
- Milk
Falling into a stir-fry rut with the same veggie + sauce combo each week? We’ve got you covered. This version features chicken breast strips, pineapple, scallions, and bell pepper, which are simmered with a zingy, spicy, and sweet blend of Szechuan paste, pineapple juice, and citrusy ponzu. It’s all spooned over ginger rice and garnished with peanuts for crunch. The best part? It’s ready in just 30 minutes from start to finish—now that’s what we call a winning dinner.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 tablespoon
Cornstarch
10 ounce
Chopped Chicken Breast
½ cup
Jasmine Rice
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
2 unit
Scallions
1 unit
Bell Pepper
4 ounce
Pineapple
1 thumb
Ginger
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Peel and mince or grate ginger. Trim and cut scallions crosswise into 1-inchthick pieces. Core, deseed, and dice bell pepper into ½-inch pieces.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute. • Stir in rice, ¾ cup water (1¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, pat chicken* dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer chicken to a plate. Wipe out pan.
• Drain pineapple, reserving juice in a small bowl. • Heat another drizzle of oil in pan used for chicken over medium-high heat. Add pineapple, scallions, bell pepper, and remaining ginger; cook, stirring, until softened, 4-6 minutes. TIP: If ginger and scallion whites begin to brown too quickly, reduce heat to medium low. • Meanwhile, whisk half the cornstarch (all for 4 servings) into bowl with reserved pineapple juice.
• Stir cooked chicken into pan with veggie mixture. Stir in Szechuan paste, pineapple juice mixture, ponzu, ¼ cup water (1⁄3 cup for 4 servings), and ½ tsp sugar (1 tsp for 4). Cook, stirring frequently, until sauce has slightly thickened and everything is thoroughly coated, 2-3 minutes. Taste and season with salt and pepper. • Turn off heat.
• Fluff rice with a fork and season with salt. • Divide rice between bowls; top with chicken stir-fry and peanuts. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy blend, though some found it too spicy; consider adding the Szechuan paste gradually to taste 🌶️.
- Ease of prep: Customers praised how quick and easy this stir-fry was to make, with several noting it's faster than takeout.
- Suggestions: Add more veggies like broccoli or onions; some preferred red bell pepper for color and flavor over yellow.
- Portions: Several mentioned wanting more rice or a larger portion overall, especially for family-sized servings.
- Leftovers: A few noted it reheats well, with one saying the flavors improve even more the next day.
Reviews from our home cooks
This was super delicious! I did use my judgement on the szechuan paste, I used 3/4 of the packet provided and the spice level was perfect. Can't wait to make this meal again!
This recipe was delicious! We don't like very hot food, and cut the Szechuan paste amount in half. But we loved it!
Delicious and easy. The peanuts made the whole meal. Tho... I don't like spicy, so I only used 1/4 of the Szechuan... IMO - still too spicy for me.
All the flavors blended nicely together. Love the sweetness of the pineapple to balance the spice. Peanuts add the perfect crunch.
There was WAY too much ginger. I used half of what you sent me and it was still way too much. The szechuan sauce was also a bit too spicy for my taste. This recipe should've had a spicy warning on it somewhere, or else less szechuan sauce.
ADDED: fresh minced garlic & parsley Ponzu: substituted soy sauce, lemon juice,rice wine vinegar & brown sugar Sczheuan: only used 1TBSP to tone down the spicy. Pineapple: used a whole can of Dole Chunk Peanuts: I would add these in during cooking as they were too hard disrupting the texture / possible substitute- cashews FUTURE: Grilled marinated chicken would add depth to the flavor.
Should have cooked the bell pepper a few minutes then added the onion and pineapple. The bell pepper was a little under done and the rest was a little over done. Otherwise this has become my new favorite!!
Really, really tasty. Almost just like take out szechuan... maybe better! Little bit of heat, but not too hot for our picky eaters.
Very good. My husband really liked the pineapple and peanuts. Wished a little more of each was in the recipe.
This is a great summer recipe. The pineapple adds a nice sweetness all around. Love this.
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