Thai-Style Chicken & Pineapple

Method

1. 1

   Prep rice and chicken

   Rinse the jasmine rice, cut the chicken thigh and pineapple into bite-size pieces, seed and slice the bell pepper, and juice the lime on a cutting board.
2. 2

   Cook the jasmine rice

   Combine the jasmine rice and water in a medium saucepan; bring to a boil over high heat, cover, then reduce to low heat and cook without stirring.

   15 min

   Tip: Keep the lid in place during cooking so the rice steams evenly.

3. 3

   Brown the chicken

   Heat the canola oil in a large wok or skillet over high heat, add the chicken thigh in a single layer, and stir-fry; season with 1/2 tsp salt and 1/4 tsp black pepper.

   10 min

   Tip: Cook in batches if needed; overcrowding makes the chicken release liquid instead of browning.

4. 4

   Stir-fry fruit and pepper

   Add the bell pepper, pineapple, cashew and soy sauce to the wok or skillet; stir-fry over medium-high heat, tossing often to coat everything.

   8 min
5. 5

   Taste and serve

   Stir the lime juice into the skillet, taste and adjust with up to 1/4 tsp salt and a few grinds of black pepper, then serve over the jasmine rice.

   2 min