u003cstrongu003eIs Bamboo Rice cooked the same way that other types of rice are cooked? u003c/strongu003eu003cbr/u003e

Normally, typical white rice is cooked at a 2:1 ratio, meaning twice as much water as there is rice. With Bamboo Rice, you will use 1 ½ cups of water to 1 cup of bamboo rice. Do not rinse the rice prior to cooking. Don’t add butter to the rice, just a little salt is all you need.u003cbr/u003e

u003cstrongu003eCould this recipe be doubled?u003c/strongu003eu003cbr/u003e

It could, but you would have to stir fry the elements in batches to avoid overloading the pan, as the ingredients would steam rather than fry. Instead of trying to increase the amount of chicken and vegetables to create more servings, you would be better off making more rice instead. This way you avoid any stir fry failure.u003cbr/u003e

u003cstrongu003eCan tofu or another meat be substituted for the chicken?u003c/strongu003e

Yes! Pork or beef in the same amount may be used, and you could use extra firm tofu if you want to make a vegetarian version. With any of these substitutions, you would marinate the pork, beef, or tofu the same way, and the cooking instructions would be the same, though the beef may require a little extra marinating to tenderize it.u003cbr/u003e

u003cstrongu003eCan I use store bought Pineapple Juice if I don’t have a juicer?u003c/strongu003eu003cbr/u003e

Yes you can! Also, if you don’t have a juicer, you can cut the pineapple into small chunks and place them over a bowl into a fine mesh sieve and use the back of a serving spoon to press on the pineapple pieces and force the juice out. This will take a little longer, but you would have fresh squeezed pineapple juice without using a juicer.u003cbr/u003e

u003cstrongu003eIs it possible to add more Sriracha to make the stir fry sauce hotter?u003c/strongu003eu003cbr/u003e

Absolutely. Sriracha is one of those ingredients that can go from just right to too much in a flash, so I suggest starting with an extra ½ teaspoon than the 2 teaspoons called for. You can also just drizzle extra Sriracha over the top after plating to add more heat.u003cbr/u003e

u003cstrongu003eCould regular soy sauce be used rather than low sodium?u003c/strongu003eu003cbr/u003e

Yes, you can use regular soy sauce, just leave out the ½ teaspoon of salt that you would add to the vegetables so that the dish does not turn out overly salty.u003cbr/u003e

Chicken and Pineapple Stir Fry with Bamboo Rice

Ingredients

Units Scale

For the Chicken and Marinade

1 pound boneless skinless Chicken Breast, cut into 1/2 inch by one inch chunks
1/3 cup Soy Sauce (low sodium)
2 cloves Garlic, peeled
2 tsp grated Ginger

For the Vegetables

6 ounces Snow Peas (about two cups)
1 large Red Bell Pepper, cut into one inch dice
1 cup cubed Pineapple (one inch cubes)
1/2 tsp salt
2 Tbsp High Heat Oil, such as Avocado

For the Sauce

1/4 cup Pineapple Juice
1 Tbsp Soy Sauce (low sodium)
2 Tbsp Honey
2 tsp Sriracha chili sauce
1/4 tsp Black Pepper

For the Bamboo Rice

1 cup Bamboo Rice
1 1/2 cups Water
1/2 tsp Salt

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Instructions

Cut the chicken breast into one inch chunks, and place in a gallon freezer bag.
Peel the garlic cloves, grate the ginger and place the garlic, soy sauce, and grated ginger in the freezer bag.
Add the chicken to the bag and seal, and squish the bag around a little bit to coat the chicken in the marinade. Place in the refrigerator for at least two hours, longer is better.
When you are ready to start the stir fry, remove the chicken from the refrigerator so it is accessible. Dice the pineapple and red bell pepper into one inch dice, and trim the ends off the snow peas. Cut extra pineapple to squeeze out fresh juice if you do not have any pineapple juice. Heat a wok or large skillet over medium high or high heat.
While the pan heats, in a medium sized saucepan add the 1 1/2 cups of water, 1 cup of bamboo rice, and 1/2 tsp of salt and bring to a boil. Cover and cook on medium low for about 15 minutes, checking after 10 minutes to avoid overcooking. While you are waiting for the rice to come to a boil, combine the 1/4 cup of pineapple juice, 1 Tbsp of soy sauce, 2 Tbsp of honey, 2 tsp sriracha, and 1/4 tsp black pepper in a small bowl and stir to combine. Set aside.
Once the rice is going and your pan is heated, add the oil and rotate to coat the bottom. Using a slotted spoon, add the chicken to the pan and cook for about 5 to 6 minutes, being sure to stir frequently so that all sides cook.
Remove the chicken from the pan and add the red bell pepper and pineapple chunks and cook for about 2 to 3 minutes, stirring constantly. Add the snow peas and the 1/2 tsp of salt and stir for a minute or so.
Add the chicken back to the pan and add the sauce and stir constantly, letting the sauce coat the chicken and veggies, about a minute. Serve with the Bamboo Rice

Notes

Leave out the 1/2 tsp of salt with the vegetables if you are not using low sodium soy sauce.

Be sure not to rinse the Bamboo Rice before cooking.

Tofu, pork, or beef could be substituted for chicken, see more information in the blog post.

Author: Amy at The Copper Table
Prep Time: 15 minutes
Additional Time: 2 hours
Cook Time: 20 minutes
Category: Easy Weeknight Dinners

Nutrition

Serving Size: 1
Calories: 489
Sugar: 18
Sodium: 870
Fat: 19
Saturated Fat: 3
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 39
Fiber: 6
Protein: 41
Cholesterol: 96