Recipe: Sweet and Spicy Chicken Stir Fry

This recipe is one of our favorites for week night dinners. It is fast, easy, inexpensive, healthy and so tasty.


  • 3 carrots, sliced thinly on the diagonal
  • 1 red bell pepper (or half a red and half a green for a little more variety), diced
  • 1 onion, diced
  • 1 can of chicken breast meat
  • 1 can of pineapple tidbits, in its own juice
  • House of Tsang Szechuan Spicy Stir-fry sauce
  • Rice (jasmine or basmati is best, basic white works fine and cheaper)
  • Vegetable or wok oil


  • Prepare as much rice as you like according the package directions.
  • Add a little oil to the wok.
  • Sauté the onions carrots for a few minutes, then add the bell peppers and chicken.
  • Cook until the onions begin to turn transparent, then stir in the sauce. I usually use about a third of a bottle for this amount.
  • Add in the pineapple and juice and cook until the pineapple is hot all the way through (a couple more minute)
  • Serve the stir-fry over the rice.

You can chop all the veggies in advance – which means it’s perfect for cooking after you get back from the gym in the evening. Just keep the carrots in a bowl of cold water to keep them from getting dry and brown.


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