Pineapple Ginger Chicken Stir-Fry

Langkah-langkah

1. Season the chicken with a few pinches of salt and freshly-cracked black pepper.
2. Heat 1 tablespoon oil in a large saute pan or wok over medium-high heat.  Add chicken and saute for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.  Transfer chicken with a slotted spoon to a separate plate, and set aside.
3. Add the remaining 1 tablespoon oil to the pan, and add the bell pepper, onion and asparagus.  Saute for 4-5 minutes, stirring occasionally, or until the veggies reach your desired level of doneness.  (I saute until the onion is almost completely soft; I like it just a little bit crispy in a stir-fry.)  Then add in the ginger, garlic and pineapple, and toss to combine.  Saute for 1-2 more minutes, or until the garlic is fragrant.  Add the chicken back in, then stir in the sauce and let it cook for 1-2 minutes or until it has thickened, stirring occasionally.
4. Serve warm, garnished with your desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.
5. Whisk all ingredients together in a small bowl until combined.