Chicken-Pineapple Stir-Fry

This is called “Chicken-Pineapple Stir-Fry” because I like chicken and pineapples (a holdover from childhood, when Chicken-Pineapple Casserole, complete with canned pineapple discs and maraschino cherries, was one of my mom’s specialties)…but what it really is is “Chicken-Whatever You Want Stir-Fry.”

Because that’s the thing about stir-fries.

You put whatever you want in them.

And they’re pretty much impossible to screw up, except I kind of did screw this one up by adding bok choy (not baby bok choy, the regular old enormous-leaved stuff; Kendrick bought it by accident), which was bitter and tough and really not very good. So don’t do that.

But everything else worked out well.

CHICKEN-PINEAPPLE STIR-FRY

What you need:

2-3 skinless, boneless chicken breasts, cut into bite-sized chunks

1 head broccoli, cut into florets

1 red pepper, sliced

1 medium onion, thinly sliced

1 small chili, finely chopped

2-3 cloves garlic, minced

1 tbsp fresh ginger, minced

About a cup of diced pineapple

Olive oil

Soy sauce

Season salt

What you do:

1. In a heavy-bottomed frying pan or wok, heat about 3 tbsp olive oil. Season the chicken pieces generously with season salt, salt, and pepper, and add to pan. Saute until cooked through and remove to a platter.

2. Add a little more olive oil to the pan along with a few splashes of soy sauce, and saute the rest of the ingredients (except for the pineapple) until vegetables are crisp-tender (about 5 minutes).

P.S. That’s a next-day photo, hence the slightly wilted appearance. It was prettier when it was first made.

3. Return chicken to pan, add pineapple, and toss to combine.

Serve over rice.

Zero-Hassle Chicken Wraps

This is so easy.

It’s what I do when I have absolutely no energy to deal with dinner and can’t even be bothered to boil water for pasta or roast up a chicken (which in itself is a seriously easy thing; if you don’t believe me, give this a read).

ZERO-HASSLE CHICKEN WRAPS

1. Shred 1/2 rotisserie chicken (reserve the other half for the next night, as you’ll likely have leftovers of all the other ingredients).

2. Saute 1 sliced green pepper and 1 sliced yellow onion in olive oil with a dash of garlic powder (or a couple of minced garlic cloves) until tender.

3. In a large bowl, combine 2 cups cooked rice, 1 can rinsed black beans, and 3 tbsp sliced green onion. Add 1 tbsp olive oil and a dash of salt; mix well. (This can be served as a side dish, or as another delicious thing to put in the tortillas.)

4. Serve by placing shredded chicken, onion/pepper combo, rice/beans combo, sliced avocado, grated cheddar cheese, and some sour cream alongside warmed flour tortillas and letting everyone serve themselves.