Being pregnant, I’m not allowed to eat some foods…Including pineapple. There’s a myth in Indonesia (or global?) that saying it could harm the fetus… But after browsing through some articles, I believe it won’t give a bad impact to the Nako 2 and me -as long as I eat it with in a considerable amount-.
This Thai Chicken-Pineapple stir-fry is a simple recipe for those who loves sour-sweet-spicy taste. You got it all from the pineapple – kecap manis – and Thai chili pepper.
Yields: 4 people
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic
3 tbsp Kecap Manis (an Indonesian condiment), or substitute 2 tbsp Tamarin + 1 tsp sugar
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks
Fresh basil leaves (for garnish)
Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp.Cook and stir until heated through. Remove from skillet.
Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Add kecap manis and stir evenly. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with basil. Served with Jasmin rice or any kind of white rice you like.