Chinese Chicken Stir-Fry

READY IN: 20mins
Recipe by MizzNezz

We just have to have this every once in a while. Very easy to make, tastes great!

Top Review by J e l i s a

OMG this turned out better than I could have imagined! I only had a full can (20oz?) of pineapple so I ended up using half of it and half the juice. Also substituted sliced carrots for the red peppers, added some large chunks of onions. I marinated for 25 minutes while I cut up the veggies and boiled my lo-mein noodles. I added some spicy sesame oil to the wok prior to cooking the chicken, it added a nice kick....the completed dish looked great but tasted even better, I planned to take a pic but we gobbled it up too fast lol I always feel sick when I get chinese carryout, this is so much better! Thanks again Inez :-)

Ingredients Nutrition


  1. In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
  2. Shake well.
  3. Refrigerate for 25 minutes (or up to 24 hours).
  4. Coat a wok with cooking spray and set to med hi heat.
  5. Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
  6. When wok is hot, add the chicken and pineapple.
  7. Cook and stir for 2 minutes.
  8. Add the peppers; cook and stir for 3 minutes.
  9. Add the marinade; bring to a boil.
  10. Cook and stir for 5 minutes.
  11. Serve over rice.

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