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Chicken, Tri-Colored Pepper and Pineapple Stir-Fry

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Serves 4


3 fresh chicken breasts, thinly sliced into bite-size pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 large red onion, large dice
2 cloves fresh garlic, minced
2 cups fresh pineapple, cut into 1-inch pieces
1 bottle Rothschild Hot Pepper Peach Chipotle Sauce
4 tablespoons Peanut oil, for sautéing
Sea salt, to taste
Freshly cracked pepper, to taste


  1. Preheat large skillet or wok on high heat. Add about 1 tablespoon of peanut oil, and swirl pan to coat evenly. Add half the chicken pieces and stir fry until cooked through. Transfer to platter and cover with foil.
  2. Repeat procces, swirl 1 tablespoon of peanut oil in pan, add the rest of the chicken, cook and transfer  to the platter; set aside, covered. Using the same skillet or wok, put back on high heat and add 2 tablespoons peanut oil and swirl around pan.
  3. Add the onions and stir-fry for about 2 minutes; then add all the peppers and garlic and stir-fry until crisp-tender to the bite. Add pineapple pieces and stir-fry another 2 minutes. Add chicken back to the skillet and stir-fry for 2 more minutes. Add 1 bottle of Rothschild Hot Pepper Peach Grill Sauce and bring to a boil. Reduce heat to medium and simmer about 5 minutes. Taste for seasoning and add salt and pepper to taste. Serve over steamed rice.
Course: Dinner
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