Ingredients
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Instructions
- In a small bowl, whisk together the marinade ingredients and toss with chicken. Refrigerate until ready to use (up to 24 hours).
- Bring water to a boil in a saucepan and cook rice according to package directions.
- Whisk together sauce ingredients. Set aside.
- In a large wok, heat half of the peanut oil over medium-high heat. Add carrots and red pepper and stir-fry until slightly cooked (2 to 3 minutes). Add the bok choy and pineapple and stir-fry until bok choy is wilted (1 minute). Add green onion and snow peas and stir-fry to desired tenderness (1-2 minutes). Remove vegetables from the wok and set aside.
- Add remaining peanut oil to the wok and the marinated chicken. Stir-fry until chicken is cooked through or hits a minimum internal temperature of 165ºF (3-5 minutes). Return vegetables to wok with chicken and stir-fry 1 minute more.
- Add the sauce to the wok and heat until bubbling. Cook until sauce thickens (1-2 minutes).
- Serve the chicken and vegetables over rice.