12
INGREDIENTS
Ingredients
- 1 can (8 ounces) pineapple chunks
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1/2 cup sliced cucumber
- 1/2 cup thinly sliced onion
- 1/2 cup cubed tomato
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 tablespoons French’s® Tomato Ketchup
- 1 tablespoon sugar
- 1 tablespoon vinegar
- Cooked jasmine rice
INSTRUCTIONS
- 1 DRAIN pineapple, reserving 1 tablespoon of the juice. Set aside.
- 2 HEAT oil in large skillet or wok on high heat. Add garlic; stir fry 30 seconds or until fragrant. Add chicken; stir fry until lightly browned. Add cucumber, onion and tomato; stir fry 1 minute.
- 3 STIR in fish sauce, ketchup, sugar, vinegar and reserved pineapple juice. Add pineapple; stir fry 30 seconds. Serve with cooked Jasmine Rice.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
