Chicken Stir-Fry with Corn, Pineapple and Red Pepper

• 3 tablespoons vegetable oil
• 1 1/4 pounds skinless, boneless chicken breasts, sliced crosswise into 1/3-inch strips
• 1 small red onion, thinly sliced
• 2 teaspoons minced fresh ginger
• 1 red bell pepper, cut into thin strips
• 1/2 teaspoon ground cumin
• 1/4 cup chicken stock
• 1/2 cup corn kernels, thawed if frozen
• 1/2 cup diced fresh pineapple
• 2 teaspoons Sriracha chile sauce
• Salt
• Freshly ground pepper

1. In a large nonstick skillet, heat 1 tablespoon of the oil.
2. Add the chicken and stir-fry over moderately high heat for 3 minutes; transfer to a plate.
3. Heat the remaining 2 tablespoons of oil in the skillet.
4. Add the onion and ginger and cook for 3 minutes.
5. Add the red pepper, cumin and stock, cover and cook over moderately low heat, stirring a few times, for 4 minutes.
6. Add the corn, pineapple and Sriracha and stir-fry over moderately high heat until hot.
7. Add the chicken and stir-fry for 1 minute.
8. Season with salt and pepper; serve.

vegetable oil, skinless, red onion, fresh ginger, red bell pepper, ground cumin, chicken stock, corn kernels, fresh pineapple, chile sauce, salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/chicken-stir-fry-corn-pineapple-and-red-pepper (may not work)