cooking · Dinner

An Easy Stirfry

I came up with this stirfry the other night when I was tired and wanted something easy but tasty.

Sarah’s Easy Stirfry


  • 1½ cups uncooked white rice
  • 2 Tbsp vegetable oil
  • 4 cups fresh broccoli, cut into bite size florets
  • 1 large onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 Tbsp diced garlic (jarred is fine)
  • 1 tsp diced ginger (jarred is fine)
  • 12.5 ounce can chicken breast, drained
  • 20 ounce can pineapple tidbits, drained (reserve juice)

Sauce –

  • ½ cup reserved pineapple juice
  • ½ cup water
  • ¼ cup lower sodium soy sauce
  • 2 Tbsp cornstarch
  • 1 tsp red pepper flakes


Bring 3 cups water to a boil in a medium saucepan, add the rice, turn to low and cook tightly covered for 20 minutes.

In a large skillet or wok heat over medium-high, add the oil and cook the broccoli, red pepper and onion till crisp-tender. Add in the garlic and ginger, stir for a minute. Toss the chicken and pineapple in, het through.

Meanwhile whisk the sauce till smooth in a bowl, pour over the vegetables and toss till thickened.

Take off the heat, fluff up the rice and serve over the rice in bowls.

Serves 3 to 4.


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