You’re just minutes away from a flavorful and satisfying meal with this tasty and simple Chicken Zucchini Stir-Fry.
Prepare rice according to package directions.
Meanwhile, combine 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, garlic and sugar in a medium bowl. Add chicken and toss gently to coat. Let stand for 15 minutes.
Drain pineapple, reserving fruit and juice separately. Add enough water to juice to measure 1 cup. Combine juice with remaining 1 tablespoon of cornstarch and 4 tablespoons of soy sauce in a small bowl. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken and curry powder. Stir-fry for 2-3 minutes, until chicken is no longer pink in the center. Remove from skillet.
Heat the remaining 1 tablespoon of oil in the same skillet. Add pineapple chunks, celery, onion and zucchini to skillet. Stir-fry for 3-5 minutes, until crisp tender.
Add rice, chicken and reserved sauce to skillet. Stir to thoroughly combine and heat through.
For added texture and flavor, use toasted sesame seeds to garnish this dish.
To give this dish a spicy kick, use thinly sliced, seeded red Serrano peppers to garnish each serving.