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Hawaiian Chicken and Vegetable Stir Fry

by Jamie
 

This wonderful stir fry recipe has been living on my site for more than a decade now, with rave reviews. I’ve updated it today with new pictures and instructions.

It’s loaded with beautiful veggies…

…including these easy carrot slices. Have you seen them at the grocery store? So convenient, easy and might I add…pretty. 🙂

The sauce makes use of pineapple juice and some basic pantry ingredients.

It’s a great, standard recipe we have been using for years. I hope some of you get a chance to try it!

Hawaiian Chicken and Vegetable Stir Fry

Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 chicken thighs (or breasts)
  • 1 onion, chopped
  • 1 C sliced carrots
  • 1 (8 ounce) package sliced mushrooms
  • 2 bell peppers, chopped
  • 4 stalks celery, chopped
  • 2 small zucchini, chopped
  • 1 large 20 oz. can pineapple chunks, reserve the juice 
  • 2-3 T olive oil
  • 1 T garlic, minced
  • pinch red pepper flakes
  • salt and pepper to taste
  • Sauce:
  • Juice from the can of pineapple
  • 5 T rice vinegar
  • 1/2 C sugar
  • 4 T soy sauce
  • 1/4 t ginger
  • 2 T cornstarch
  • pinch red pepper flakes

Instructions

1. If your chicken thighs are frozen, toss them in a large bowl and pour hot water over the top. Let them sit in the water until defrosted, should only take about 10 minutes. 
2. Heat a large skillet up, over medium high heat. When the pan is hot pour about 2 tablespoons of olive oil into the center of it. Swirl it around so the pan is evenly coated. 
3. Use some kitchen scissors to cut up the chicken and place it in the pan. Season it with a bit of freshly cracked salt and pepper. Cook the chicken, stirring occasionally until the outside is golden brown and the inside is no longer pink. Should take about 10 minutes. While it's cooking  get your veggies washed and chopped.
 4. Remove the chicken from the pan, put it on a plate and set it aside. Add about 1 tablespoon of oil to your hot pan. Toss in 1 tablespoon of garlic (the kind from the jar works fine) and just a teeny tiny pinch of red pepper flakes. Don't go crazy here. A little goes a long way. Let the garlic get a bit brown as you stir it around in the pan. 
5. Add your chopped vegetables to the pan. Cook them over medium high heat until crisp/tender, stirring occasionally.  Should take about 10 minutes.
6. While your veggies cook, stir up your sauce! Into a small mixing bowl combine the pineapple juice 5 tablespoons of rice vinegar, 1/2 cup sugar, 4 tablespoons soy sauce, 1/4 teaspoon ginger, 2 tablespoons corn starch and a pinch of red pepper flakes. Stir it well with a whisk. You want to be sure that the corn starch is fully dissolved. 
7. When your veggies are wonderfully cooked, add the chicken back into the pan along with the pineapple chunks. 
8. Pour the sauce to the pan as well. Stir it around so that all the veggies are covered in sauce. Allow the mixture to come to a boil, while you stir it with a spatula. Once the sauce has thickened you are ready to eat. Serve with white or brown rice
 

Enjoy!

Leave a Comment

17 comments

Chanda the Eco-Cheap Mom January 8, 2010 - 2:23 pm

Mmmm! Looks delicious!

Stopped by from SITS to share the comment love.

Reply
Frieda January 8, 2010 - 4:45 pm

My hubby served in Japan….lucky us! This looks easy to make…thanks!

Reply
Jamie Newman May 17, 2010 - 1:49 am

Jamie,
I just discovered this recipe on your website and it sounds like something I have been craving. I have a question though. When your recipes call for ginger do you use powdered ginger or do you use fresh ginger root? If fresh, how do you prepare it? I have no experience with fresh ginger and wouldn't know where to begin. You can email me back at jamienewman79 at gmail dot com if you would like. Thanks for all your helping answering my amateur questions…one day I will be a good cook! Thanks again!

Reply
Jamie Cooks It Up! May 17, 2010 - 3:46 am

Jamie,
I just use the powdered ginger.
Thanks for the question! I hope you love the stir fry!
~Jamie

Reply
royella March 5, 2011 - 6:26 am

Please make this recipe “printable”
Just discovered your site to day, I love love love it.

Reply
Aubrey H January 23, 2012 - 3:40 pm

Do you have to to use “rice vinegar” do you think? Or would an apple cider vinegar or something work just as well?

Reply
Anonymous January 23, 2012 - 9:29 pm

I would definitely not use apple cider vinegar and definitely use rice vinegar. Big difference in taste. My mama is Japanese! 🙂

Reply
Jamie Cooks It Up! January 24, 2012 - 12:16 am

Hi Aubrey,
The anonymous commenter is correct. Apple cider vinegar won't do the trick. I've tried before and my husband who lived in Korea for two years was not impressed. It does make quite a big difference.
Good luck! Hope you end up trying it!
~Jamie

Reply
Mayrely February 8, 2014 - 2:42 pm

Smdaa-ckb what I was looking for-ty!

Reply
Christa January 23, 2012 - 6:27 pm

I found this recipe on Pinterest today and I'm so excited. I wanted to do something to celebrate the Chinese New Year today with my kiddos and this is the perfect recipe. Thanks so much!

Reply
Karen January 23, 2012 - 6:55 pm

Jamie – I love your photography. This stir fry had my mouth watering. I hope when I make it it`ll look as good!

Reply
alamoe January 25, 2012 - 12:11 am

This recipe is awesome. Lots of wonderful colors and flavors. Thanks

Reply
October Menu Plan 2012 October 1, 2012 - 7:08 am

[…] Bread Italian Cream Cheese Chicken with Creamy Raspberry Jello Salad Beach Street Lemon Chicken Chicken and Vegetable Stir Fry and Breaded Shrimp Sloppy Joes and Parmesan Potato Wedges Chicken Cordon Bleu, and Rice Pilaf with […]

Reply
December Menu Plan 2012 December 3, 2012 - 6:17 am

[…] Soup Creamy Chicken and Wild Rice Soup and Whole Wheat Bread Rumbi’s Mango Chicken Salad, Chicken and Vegetable Stir Fry and  Ham Fried Rice, Bourbon Chicken with Brown Rice Whole Wheat Blender Pancakes Kneaders […]

Reply
Sarah Schmidt January 6, 2014 - 9:16 am

Do you think this would freeze well? I do a lot of freezer cooking to accommodate our family’s busy schedule.

Reply
Jamie January 7, 2014 - 7:16 am

Sarah,
Unfortunately, Asian recipes don’t often freeze well. The veggies will get super soggy on you. Best of luck to you!
~Jamie

Reply

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