Chicken and Pineapple Stir-Fry

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 12 tablespoon red chili paste
• 6 ounces raw chicken breasts, skin removed and cut into 1 inch by 1/4 inch strips
• 1 tablespoon canola oil
• 12 tablespoon finely chopped gingerroot
• 12 cup red bell pepper, stems and seeds removed and thinly sliced
• 12 cup frozen peas
• 12 cup diced pineapple
• 1 garlic clove, minced
• 14 cup scallion, chopped
• 1 tablespoon cilantro, chopped

1. Whisk together 2 tablespoons of soy sauce, 1/2 tablespoon of sesame oil and red chili paste.
2. Add chicken and toss to coat; marinate 15-20 minutes.
3. Heat a cast-iron skillet over high heat.
4. When very hot, add canola oil; wait 15 seconds for the oil to heat then add chicken and marinade.
5. Stir constantly for 1 minute.
6. Remove meat to a CLEAN plate.
7. Add ginger and bell pepper.
8. Stir occasionally for 2 minutes.
9. Add peas, pineapple, garlic and chicken.
10. Cook 30 seconds.
11. Add remaining soy sauce and sesame oil.
12. Garnish with scallions and cilantro before serving.

soy sauce, sesame oil, red chili paste, chicken breasts, canola oil, gingerroot, red bell pepper, frozen peas, pineapple, garlic, scallion, cilantro

Taken from www.food.com/recipe/chicken-and-pineapple-stir-fry-366337 (may not work)