Szechuan Chicken & Pineapple Stir-Fry
with Ginger, Bell Pepper & Peanuts
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
2 unit
Scallions
1 unit
Bell Pepper
½ cup
Jasmine Rice
10 ounce
Chicken Breast Strips
4 ounce
Pineapple
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat)
1 tablespoon
Cornstarch
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
½ ounce
Peanuts
(Contains Peanuts)
Not included in your delivery
2 teaspoon
Vegetable Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
