Ingredients Jump to Instructions ↓

  1. 2 tablespoons fish sauce (nam pla)

  2. 1 tablespoon lime juice

  3. 2 teaspoons minced fresh lemongrass or 1 teaspoon finely shredded lemon peel

  4. Nonstick cooking spray

  5. 1 medium red onion, halved lengthwise and sliced

  6. 3 cloves garlic, minced

  7. 1 small cucumber, cut into thin bite-size strips (about 1 cup)

  8. 1/4 of a pineapple, peeled, cored, and cut into bite-size pieces

  9. 1 or 2 fresh jalapeno chile peppers, seeded and finely chopped*

  10. 12 ounces skinless, boneless chicken breast halves, cut into thin bite-size strips

  11. 1 cup sugar snap pea pods, trimmed

  12. 3 cups hot cooked brown, jasmine, or basmati rice

  13. Snipped fresh cilantro or parsley

Instructions Jump to Ingredients ↑

  1. For sauce, in a small bowl stir together fish sauce, lime juice, and lemongrass or lemon peel; set aside.

  2. Coat an unheated large nonstick wok or 12-inch nonstick skillet with nonstick cooking spray. Preheat wok or skillet over medium-high heat. Add red onion and garlic to hot wok or skillet; cook and stir for 2 minutes. Add cucumber, pineapple, and chile peppers. Cook and stir for 2 minutes more. Remove from wok or skillet.

  3. Add chicken to hot wok or skillet. Cook and stir for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok or skillet; add pea pods. Add sauce. Cook and stir about 1 minute or until heated through. Serve immediately over hot cooked rice. If desired, sprinkle with snipped cilantro. Makes 4 servings.

  4. NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


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