Thai Stir-Fry

I love eating at the Chinese or Japanese restaurants in mall food courts.  I also love that they are usually the exact same foods at each place…I just choose the one with the shortest line.  This recipe was inspired by a craving for some of that mall food.  My guess that it is much healthier when cooked at home, which is always a bonus.

Thai Stir-Fry

Thai Stir-Fry (Serves 4)

You will need:

  • 2 chicken breasts, thawed and cut into 1-inch chunks
  • 2 Tbsp Olive Oil
  • 1 Whole Red Onion, Sliced into thin strips
  • 2 Whole Red Peppers, Sliced into thin strips
  • 1 Cup Pineapple Chunks, Fresh or Canned
  • 1/2 Cup Thai Sweet Chili Sauce
  • 1 Bunch Lo Mein Noodles


  1. Cook Lo mein noodles according to package directions.  Rinse with cold water and set aside.
  2. Heat one tablespoon olive oil over medium high heat in skillet or wok.
  3. Add the chicken to hot olive oil and cook until no longer pink in the middle.
  4. Remove the chicken from the skillet or wok and set aside.
  5. Heat the remaining olive oil in the skillet or wok.
  6. Stir-fry onion and red pepper slices for 2-4 minutes, stirring constantly so they don’t burn.
  7. Reduce heat to medium low and add pineapple chunks and Thai Sweet Chili Sauce.
  8. Stir for 2 minutes before adding the grilled chicken and Lo mein noodles.  Stir to coat with sauce.
  9. Remove from heat and serve.

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