Pineapple Ginger Chicken Stir-Fry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.

	this recipe	typical
liquid	50%	22%
sweetener	0%	2%
thickener	3%	1%
aromatics	35%	2%
vegetables and beans	76%	53%
fat	0%	2%
acid	7%	0%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
	salt and freshly-cracked black pepper
18 g	2 tablespoons peanut oil or olive oil (divided)
120 g	1 green bell pepper (cored and diced into 1-inch pieces)
150 g	1 small white onion (peeled and diced into 1-inch pieces)
227 g	1/2 pound fresh asparagus (cut into 1-inch pieces (with ends trimmed off))
12 g	2 tablespoons minced fresh ginger
9 g	3 cloves garlic (peeled and minced)
	2 cups fresh or frozen pineapple chunks
	1 batch stir-fry sauce (see below)
	toppings: thinly-sliced green onions (toasted sesame seeds)
180 g	3/4 cup chicken or vegetable stock
48 g	3 tablespoons soy sauce
30 g	2 tablespoons rice vinegar
12 g	1 1/2 tablespoons cornstarch
4 g	1 teaspoon toasted sesame oil
	optional: 1-2 tablespoons sriracha (if you’d like a spicier sauce)

Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Loved this! Super saucy! Subbed in green beans since my grocery store was out of asparagus. Frozen pineapple chunks reduced the amount of things I had to chop. Doubled the recipe and it was perfect for meal prep. I loved the flavor combos! I definitely recomm” — a cook, 5.0★

“I made this dish just as the directions stated and I came out absolutely wonderful I wouldn’t change a thing thank you for sharing” — a cook, 5.0★