Spicy Oriental Stir-Fry

Cooking Recipes Catalogue

Since the key to stir-fry is speed, chop your bell pepper and cube your chicken first, so they'll be ready to go when you need them.

INGREDIENTS (for 4 servings):


  • Drain pineapple; reserve 2 tablespoons juice.
  • Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
  • Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
  • Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.

  • Tip:

    Substitute 1/2 package (16 oz.) frozen Oriental vegetable medley for bell peppers and snow peas, if desired. Add frozen vegetables in step 3 above, cook 3 to 4 minutes. Proceed as above.