Thai Chicken with Basil and Pineapple

I've said it many times before, but I love stir frys. Of pretty much any flavor and protein. They're just so tasty! This had a lot of flavor to it and will definitely be added to my list of stir frys! I only used a small serrano pepper and it added just enough kick to not make it too spicy for me! Serve with some rice and egg rolls and you have yourself a meal!

Thai Chicken with Basil and Pineapple-adapted from Everyday with Rachael Ray
Total Time: 30 Minutes
Serves 4

• 2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless opp breasts, chopped into bite-size pieces
• 1 can diced pineapple
• 1 red bell pepper, thinly sliced
• 1 serrano pepper, seeded and finely chopped
• 1 1/2 inch ginger root, grated
• 3-4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce
• 1 cup basil leaves, torn

Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Cook chicken about 6 minutes, or until thoroughly cooked. Transfer to a plate.

Add additional 1/2 tablespoon to skillet and stir fry pineapple, peppers, ginger and garlic until crisp tender. Stir fry about 3 minutes, and then add in soy sauce and fish sauce. Mix in chicken and toss to coat. Top stir fry mixture with basil leaves.