Quick Pineapple Chicken Stir Fry Recipe for Kids in Bali, Indonesia

Step 1: Prepare Ingredients

Wash and pat dry all vegetables and chicken.

Dice the chicken into uniform, bite-sized pieces to ensure even cooking.

Chop pineapple and vegetables into small, manageable pieces that cook quickly and appeal to kids.

Combine kecap manis, light soy sauce, oyster sauce, sesame oil, ginger, and garlic in a small mixing bowl. Whisk until smooth.

Step 2: Cook the Chicken

Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat.

Add the diced chicken and stir-fry for 6-8 minutes, ensuring the pieces are browned evenly and cooked through.

Remove the chicken from the pan and set aside on a plate lined with paper towels to absorb excess oil.

Step 3: Sauté the Vegetables

In the same pan, add another tbsp of oil and allow it to heat.

Toss in the carrots, green beans, and bell peppers. Stir-fry for 3-4 minutes, ensuring they remain crisp but slightly tender.

Maintain a consistent stir to prevent burning and promote even cooking.

Step 4: Add Pineapple and Sauce

Add the pineapple chunks to the pan and stir gently for 1 minute, allowing them to caramelize slightly.

Pour the prepared sauce mixture over the vegetables and pineapple. Stir thoroughly to coat all ingredients in the flavorful sauce.

Step 5: Combine and Serve

Return the cooked chicken to the pan, mixing everything until well combined. Allow the flavors to meld for 1-2 minutes over low heat.

Serve immediately over warm jasmine rice, ensuring an even distribution of chicken, pineapple, and vegetables in each serving.

Garnish with fresh cilantro leaves and a squeeze of lime for an added burst of flavor.