This stir-fry, a twist on a dish that my mom used to make for me all the time when I was little, is Weeknight Dinner Perfection: it takes about 15 minutes from start to finish, uses up whatever vegetables you have lying around (feel free to mix in things like broccoli, carrots, asparagus, baby bok choy…anything you like, really), and is wintertime-hearty while still feeling light and fresh.
What you need:
1 package chicken tenderloins, cut into chunks
1 green pepper, thinly sliced
1 package steam-in-bag green beans
1 cup pineapple cubes
Soy sauce
Olive oil
Garlic powder
Season salt
What you do:
1. Steam the green beans according to package directions; set aside.
2. Heat olive oil in a large, heavy-bottomed wok or skillet. Add chicken pieces and season well with garlic powder and season salt. Cook until just browned.
3. Add pepper to pan and continue stir-frying until chicken is cooked through and pepper is tender (this would be a good time to add a little fresh grated ginger and/or a splash of white wine if you happen to have some handy).
4. Add the green beans, pineapple chunks, and about 1 tsp soy sauce to the pan and stir to combine.
Serve over rice.
