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Quick Brazilian Chicken Stir Fry

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Half-Baked Harvest
Updated Apr 18, 2017
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Inspired by Brazilian flavors, this stir fry tosses together easily so you can have dinner on the table fast.

More About This Recipe

  • Ready for spring? Then you're ready for a fresh start to cooking, and this yummy stir-fry is all that – and fast, too. We are officially six days into spring and all I can think about is fresh, colorful and tropical foods. I say bring on all the fast and light cooking. I am so ready for spring and SO done with winter ... as you can probably tell from this tropical, full of flavor stir-fry that thankfully takes almost no time to prepare. Wahoo! I did a little research on Brazilian foods and realized three things. They like to cook with lots of peppers. Pineapples are pretty common in Northern Brazil. They eat really delicious foods. Lots of tropical fruits, peppers, black beans, coconut and chocolate. Like I said, good food! I tried to combine the flavors of Brazil in this stir-fry, and fortunately it turned out so good. The best part is that it's super fast and easy. Normally I have a ton of process shots for you guys, but this only has like, two! Just stir-fry everything in a skillet and voila – you are done. Oh, except for some coconut rice – you have to serve this with coconut rice. Really, you do! With stir-fry it's important to have all your ingredients prepped and ready to go before you begin cooking, so chop up all of those veggies now! Shazam! 10-15 minutes start to finish, and now you have this gorgeous meal done and ready to eat. Serve with coconut rice. It’s so simple, right? Gotta love quick and easy!

Quick Brazilian Chicken Stir Fry

  • Prep Time 15 min
  • Total 35 min
  • Servings 4
  • Ingredients 16
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Ingredients

  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup soy sauce
  • 1/4 cup canned coconut milk
  • 1 tablespoon tomato paste
  • 4 tablespoons sesame oil, divided
  • 1 lb boneless chicken breast, diced
  • 2 medium red bell peppers, sliced
  • 1 whole red chile, seeds removed and diced
  • 2 whole jalapeño pepper, seeds removed and diced
  • 1 cup diced pineapple
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced or grated
  • 1 cup cooked black beans, rinsed and drained if using canned
  • 1/4 cup fresh parsley or cilantro, chopped

Instructions

  • Step 
    1
    In a small bowl mix together the cumin, pepper and cayenne. In a medium bowl mix together the soy sauce, coconut milk and tomato paste.
  • Step 
    2
    Toss the diced chicken with a drizzle of soy sauce.
  • Step 
    3
    Heat a large sided skillet or wok over high heat. Add 2 tablespoons sesame oil and once hot, add the chicken. Stir fry the chicken for about 5 minutes or until cooked through and browned all over. Remove the chicken from the skillet and set aside.
  • Step 
    4
    Return the skillet to high heat, add another tablespoon of sesame oil and the bell peppers, red chile and jalapeno peppers. Stir fry for 3-4 minutes and then add the pineapple, ginger and garlic. Continue to cook the veggies for another 3 minutes or until the pineapple is just beginning to caramelize.
  • Step 
    5
    Sprinkle the spices over the veggies and cook 1 minute. Pour in the soy sauce mixture and return the chicken to the skillet. Toss well. Continue cooking the stir fry until the sauce has reduced and coats the chicken, about 3 minutes. Stir in the black beans and remove from the heat. Stir in the chopped parsley or cilantro. Serve the stir fry over coconut rice if possible, though white rice will work fine too.

Nutrition

No nutrition information available for this recipe
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