Ingredients:
- ½ cup chicken or vegetable broth
- ¼ tamari
- ½ tablespoon minced fresh ginger
- 1 cup cubed fresh pineapple (in ½-inch pieces)
- 1 large whole boneless, skinless chicken breast (get a large breast weighing about 1 pound – if packaged in halves, use 2), cut into ½-inch cubes
- ½ cup sliced onion
- 1 cup shredded carrots
- ½ cup thinly sliced celery
- 1 cup sugar-snap peas, ends trimmed
- 1 small red bell pepper, cored, seeded, and slices
- 2 lemons, halved and seeded
- 2 tablespoons thinly sliced green onion, white and green parts
- Sea salt
- Freshly ground black pepper
Method
- In a medium saucepan over high heat, combine the broth, tamari, ginger, and pineapple. Bring to a boil and reduce the heat to medium. Cook for 10 minutes, or until the liquid has reduced by about half.
- In a sauté pan or wok over high heat, place 3 tablespoons of the pineapple sauce and add the chicken. Cook for 5 to 6 minutes. Remove from the heat and transfer to a plate.
- Place the pan back over high head. Add the onion, carrots, celery, sugar-snap peas, red pepper, and remaining sauce. Squeeze 2 of the lemon halves into the mixture and then toss in the lemon halves themselves. Cook until the vegetables are tender, 3 to 4 minutes. Remove from the heat, then remove and discard the lemon halves.
- Add the chicken and toss to combine. Place stir-fry on individual plates and garnish with the green onion and remaining lemon halves, cutting each half in half again. Season with ½ teaspoon salt and ¼ teaspoon pepper, or to taste.