Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, December 26, 2016

Chicken Stir-Fry with Pineapple and Mushrooms

Fresh, fast, and flavor-loaded—that’s stir-fry. Keep it simple and choose ingredients that both complement and balance each other. Here, it’s lean chicken breast, sweet pineapple, and earthy mushrooms rounded out with an easy sweet and sour sauce.

And remember the golden rule of stir-fry: Have all your ingredients prepped and ready to go before you turn on the heat.

Serves 4


For the Sauce
  • 1/3 cup chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp oyster sauce
  • 1 tbsp white sugar
  • 2 tsp sambal oelek (ground fresh chile paste)
  • 1 tbsp peanut oil
  • 1 garlic clove, finely chopped
  • 1-inch piece of ginger, peeled and finely chopped 
For the Stir-Fry
  • 6 tsp water
  • 2 tsp cornstarch
  • 2 tbsp peanut oil, divided
  • 1 lb boneless, skinless chicken breast, cut into small, bite-sized pieces
  • sea salt
  • freshly ground black pepper
  • 6 oz crimini mushrooms, thinly sliced
  • 2 scallions, white and green parts thinly sliced and separated
  • 2 small serrano chiles, thinly sliced
  • 1-1/2 cups small pineapple chunks
  • cooked white rice, for serving
Prepared Chicken
Prepared Ingredients


For the Sauce
  1. Whisk the first 6 ingredients (through sambal oelek) in a small bowl and set aside.
  2. Heat a wok over medium-high heat and add the peanut oil. Add the garlic and ginger and stir-fry 35-40 seconds. Add the broth mixture and simmer 2 minutes. (Reduce the heat if the mixture comes to a hard boil.)
  3. Transfer the sauce to a bowl and set aside. Do not wipe out the wok.
Broth Mixture

Garlic and Ginger

Stir-Fry Sauce

For the Stir-Fry

  1. Whisk the water and cornstarch in a small bowl until the cornstarch is completely dissolved.
  2. Re-heat the wok over medium-high heat and add 1 tablespoon of peanut oil, swirling to coat. 
  3. Season the chicken with salt and pepper and add to the wok. Stir-fry until the chicken is just cooked through, 6-7 minutes. Transfer the chicken to a bowl.
  4. Add the remaining 1 tablespoon of oil to the wok. Add the mushrooms, white parts of the scallions, and chiles and stir-fry 3 minutes. Add the pineapple chunks and stir-fry 2 minutes.
  5. Return the chicken to the wok and stir in the reserved sauce. Simmer 1 minute.
  6. Re-whisk the cornstarch mixture and add to the wok. Stir well until the sauce is slightly thickened, 2-3 minutes. 
Chicken Beginning to Cook

Mushroom Mixture added

Pineapple Added

Chicken and Sauce Added

Thickened Sauce
To serve, divide the rice among 4 shallow bowls. Divide the chicken mixture on top and sprinkle with the green parts of the scallions.

Chicken Stir-Fry with Pineapple and Mushrooms

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