Best Hawaiian Chicken Stir Fry Recipes

Hawaiian Chicken Stir Fry image

Provided by Sassy in da South

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 (8 ounce) can unsweetened pineapple chunks
2 tablespoons brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons reduced sodium soy sauce
1 carrot, cut into 2-inch julienne strips
2 tablespoons canola oil, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, julienned
1 medium yellow sweet pepper, julienned
1 medium onion, cut into thin wedges
2 cups frozen sugar snap peas, thawed
1 lb boneless skinless chicken breast, cut into 2-1/2-inch strips
hot cooked rice (optional)

Steps:

Drain pineapple, reserving juice.
In a small bowl, combine brown sugar and cornstarch.
Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes.
Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture; gradually stir into skillet.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in vegetable mixture and pineapple chunks; heat through.
Serve over rice if desired.

Nutrition Facts : Calories 350.5, Fat 9, SaturatedFat 1, Cholesterol 65.8, Sodium 409.9, Carbohydrate 36.2, Fiber 6.7, Sugar 19.8, Protein 32.1

Hawaiian Chicken Stir-Fry image

Provided by Chef Diva Divine

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

15 1/4 ounces pineapple chunks (juice packed)
1/4 cup orange juice or 1/4 cup water
2 tablespoons vinegar
2 tablespoons light soy sauce
1 tablespoon cornstarch
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4-1/2 teaspoon ground ginger
1 tablespoon safflower oil
16 ounces frozen broccoli (thawed)
1 lb chicken breast (bite size cut)
3 ounces chow mein noodles or 3 ounces cooked rice

Steps:

Drain pineapple, reservng juice. Set pineapple chunks aside. For sauce, stir togetherreserved juice, orange juice, vinegar, soy sauce, cornstarch, onion powder, red pepper, & ginger. Set the sauce mixture aside.
Preheat large skillet over high heat. Add oil (add more oil as needed, during stir-frying). Stir fry broccoli about 2 mins.or till crisp tender. Remove from skillet.
Add chicken stir fry for 2-3 minutes or till done.
Push meat from center of wok/skillet. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Cook and stir the mixture for 2 minutes more.
Stir in broccoli. Reduce heat. Stir in pineapple. Cover and cook about 1 minute or till heated through. Serve hot stir-fry over noodles.

Nutrition Facts : Calories 455.9, Fat 21, SaturatedFat 4.2, Cholesterol 72.6, Sodium 697.7, Carbohydrate 39.1, Fiber 5.3, Sugar 18.8, Protein 30.2