Ooooo, the sweet and spicy flavors of Thai food! Those of you that have been fellow NOMsters for awhile now, probably remember how much I love sweet and spicy combos — especially those involving pineapple!
I just can’t help myself.
So, as you can imagine, I get pretty giddy each and every time Aldi has pineapple on sale for only 99 cents!
Seriously!
99 cents?!?
It’s simply beautiful.
Needless to say, when they had their most recent sale on this golden goodness, I knew a Thai-inspired dish was in our immediate future.
And, oh, what a nommy future it was!
Thai Chicken and Pineapple Fried Rice
(Serves 4)
Ingredients:
- 1 T virgin coconut oil
- 3 cloves fresh garlic, peeled and diced
- 12 oz. chopped skinless, boneless chicken breast
- 1 to 2 T all-natural chicken broth
- 1 cup chopped carrots (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 egg, lightly whisked
- 3 T soy sauce or all-natural stir-fry sauce
- 1 T curry powder
- 1/4 tsp. crushed red pepper (Add more or less — depending on your internal spicy meter!)
- Sea salt, according to taste
- 1/3 cup raw peanuts or cashews
- 3 cups cooked sprouted brown rice (or rice of choice)
- 1 1/2 cups chopped pineapple
- 1/3 cup raisins
Heat the coconut oil in a large wok or skillet. Add the garlic to the pan, and stir-fry until golden.
Add the chicken to pan, and cook until browned on all sides.
Stir the carrots, peas, and broth into the pan and sauté for a minute or two.
Add the egg and stir-fry for about one minute. Stir in the soy sauce/stir-fry sauce and seasonings.
Add the nuts to the mixture, and stir-fry for a minute or two.
Stir in the brown rice. Break up any clumps and stir-fry until brown and “crisped” to your desired consistency.
Fold in the pineapple and raisins, and cook until heated through.
Nom away!! 🙂
Special Price! - Virgin Coconut Oil, Gold Label - 2 pints - Buy 1 Get 1 FREE!
