CHICKEN, PINEAPPLE, RICE WITH VEGGIES ENJOY DAN:

CHICKEN STIR FRY FRIED RICE AND PINEAPPLE by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound chicken tenders, cut into strips
2 tablespoons grape-seed oil
2 cups jasmine rice, cooked
1 (15oz) can pineapple with natural juices
5 cloves garlic, minced
1 thumb-size fresh ginger, peeled and grated
1 cup peas
1 cup mushrooms, sliced
1 cup edamame
1/2-bell pepper
1/2-onion, chopped
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons lime juice
1 teaspoon garlic chili sauce
2 eggs, beaten
3 tablespoons water mixed with corn starch
1/4-cup roasted peanuts
1/2- English cucumber, sliced into quarters, for garnish

DIRECTIONS:
1. Heat 1 tablespoon of grape seed oil in a wok over medium-heat.
2. Add the chicken, bell pepper, garlic, chili sauce, ginger and onion.
3. Stir-fry until the chicken is cooked through, about 5 minutes.
4. Remove chicken mixture and keep warm.
5. Heat 1 tablespoon oil in the wok over medium-heat.
6. Add the cooked rice, pineapple and peanuts, heat through.
7. Stir in soy sauce, hoisin sauce, lime juice, peas, and edamame.
8. Cook for 1-2 minutes.
9. Push rice to side and scramble the eggs to blend with the rice.
10. Return chicken mixture to the wok and stir to blend with the rice.
11. Stir the cornstarch in the water and add to wok
12. Heat through, garnish with cucumber. ENJOY DAN