Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of cooking oil in a large wok over high heat until shimmering.

2. 2

   Add 1.5 pounds of boneless, skinless chicken thighs to the hot wok and sear until lightly browned on all sides, then remove the chicken and set aside.

3. 3

   In the same wok, add 1 large chopped onion and sauté for 2 minutes until softened, then add 4 minced garlic cloves and 1 inch of julienned ginger and cook for 1 minute until fragrant.

4. 4

   Return the seared chicken to the wok along with 1 cup of fresh pineapple chunks, 1 red bell pepper cut into strips, and 1 green bell pepper cut into strips.

5. 5

   Pour in 1 (13.5 ounce) can of full-fat coconut milk, 0.5 cup of chicken broth, 2 tablespoons of fish sauce, and 1 teaspoon of brown sugar.

6. 6

   Bring the mixture to a simmer, then reduce heat to medium-low, cover the wok, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

7. 7

   Serve hot over steamed rice, optionally garnished with fresh cilantro and fresh chili to taste.