Pineapple Chicken Stirfry
Cook a delicious and healthy pineapple chicken stirfry while camping. This recipe with meat, veggies, and grains is perfect after hiking.
Equipment
- 1 Wok
- 1 Medium-sized Pot
Ingredients
- 1 cooked chicken
- 2 tbsp olive oil
- 1 tbsp peeled and minced fresh ginger
- 1 small yellow onion cut into one-inch pieces
- 1 1/2 cups of rice
- 2 carrots sliced
- 3 peppers Add a green, red and yellow or orange pepper cut into one-inch pieces
- 2 handfuls of green beans
- 1 can of pineapple chunks keep the juice to make the sauce
- 1/2 tsp ground pepper
- 1/2 tsp basil
- 1/2 tsp parsley
Sauce
- 1/4 cup ketchup
- 1/4 cup soya sauce
- 1 tbsp rice vinegar
- 1/3 cup sodium-reduced chicken broth
- Pineapple juice from the can
Instructions
- A cooked chicken is much easier to deal with than a raw chicken while camping. Buy a full chicken and remove the bones at home. Put half the chicken (half white and half dark meat to mix it up) in a container that fits in your cooler.
- Once at the campsite, fry up the onion and the minced ginger in olive oil in a frying pan until golden brown.
- In another pot, cook the rice of your choice. I use jasmine rice or brown rice, depending on what I feel like at that moment. 1 1/2 cups of water for 1 1/2 cup of rice. Follow the directions on the package to cook it.
- Add the carrots. Cook them to your liking; I like mine a bit crunchy.
- Mix in the green, red and yellow or orange peppers to the frying pan. Add the green beans.
- Take the chicken out of the cooler and cut it up into one-inch pieces. Add to the frying pan.
- Mix the sauce ingredients in a separate bowl (without the pineapple juice) and add it to the pan.
- Season with ground pepper, basil, and parsley. Add the pineapple chunks with the juices to the frying pan.
- Mix it all and let it simmer for ten minutes. This will allow all the ingredients to absorb the aroma of the delicious sauce.