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Chicken, Tri-Colored Pepper and Pineapple Stir-Fry
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|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|
- 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.
- 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.
- 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.
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