Pineapple Chicken Stir Fry

January 17, 2019 | By
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 teaspoons vegetable oil
  • 1 pound boneless skinless chicken thighs cut into 1 inch pieces
  • 1 red bell pepper seeded. cored and cut into 1 inch pieces
  • 1 cup pineapple chunks fresh or canned
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ¾ cup pineapple juice
  • ¼ cup low sodium soy sauce
  • ⅓ cup low sodium chicken broth
  • ⅓ cup hoisin sauce
  • ¼ cup brown sugar
  • 2 teaspoons corn starch
  • 2 teaspoons sesame seeds
  • 1 tablespoon sliced green onions
  • salt and pepper to taste
  1. Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
  2. Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
  3. Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
  4. In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
  5. Add the sauce mixture to the pan and bring to a simmer.
  6. Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
  7. Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
  8. Sprinkle with sesame seeds and green onions, then serve

Caesar Angel Hair

October 4, 2018 | By
Caesar Angel Hair
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 12 oz. angel hair
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices bacon, chopped
  • 2 cloves garlic, minced
  • ½ c. low-sodium chicken broth
  • 1 pt. creamy Caesar dressing
  • ½ c. freshly grated Parmesan
  • 2 tbsp. Juice of 1 lemon
  • ¼ c. freshly chopped parsley
  1. In a large pot of salted boiling water, cook angel hair until al dente. Drain and reserve 1 cup pasta water.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season both sides of chicken with salt and pepper then add to skillet. Cook until chicken is golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips. Wipe skillet clean.
  3. Return skillet to medium heat. Add bacon and cook until crispy. Drain on a paper towel—lined plate. Reserve about two tablespoons of bacon fat in skillet.
  4. Add garlic and cook until fragrant, 1 minute. Pour in broth to deglaze pan. Stir in Caesar dressing and bring mixture to a low simmer. Add angel hair, Parmesan, lemon juice, and parsley and toss until combined. (If sauce is too thick, gradually add pasta water, about 1⁄4 cup at a time until you reach your desired consistency.)

Pan Fried Rainbow Trout with Pineapple Salsa

July 19, 2018 | By
Pan Fried Rainbow Trout with Pineapple Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the trout:
  • 4 portions rainbow trout or salmon fillets, about 600 grams in total
  • salt and pepper to taste
  • 2 tsp. vegetable oil
  • For the Pineapple Salsa:
  • 1 cup fresh pineapple diced
  • ½ cup red pepper diced
  • ¼ cup cilantro chopped
  • ⅛ cup red onion finely chopped
  • 1 tbsp. jalapeño pepper seeded and finely chopped
  • 1 small garlic clove minced
  • 1 small lime juiced
  • 1 tsp. olive oil extra-virgin
  • Salt to taste
  1. For the fish:
  2. Heat oil in a non-stick skillet over medium-high heat.
  3. Season fish with salt and pepper. Add the fish fillets to the fry pan, skin side down.
  4. Fry for 2 to 3 minutes, then carefully flip over and fry for another 2 minutes. For thicker fillets fry for 1 minute longer or until fish is cooked.
  5. Transfer the trout to plates and serve with pineapple salsa.
  6. For the salsa:
  7. In a medium bowl, combine all of the salsa ingredients. Season with salt and stir well. Cover the salsa and let sit at room temperature or chill in the refrigerator until serving.