Hawaiian Stir Fry Recipes

HAWAIIAN CHICKEN STIR FRY

Steps:

• Drain pineapple, reserving juice.
• In a small bowl, combine brown sugar and cornstarch.
• Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
• In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes.
• Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
• In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink.
• Stir soy sauce mixture; gradually stir into skillet.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in vegetable mixture and pineapple chunks; heat through.
• Serve over rice if desired.

HAWAIIAN STIR-FRY

Steps:

• In a small bowl, combine all sauce ingredients (first 6 ingredients, up to and including sugar).
• Mix until cornstarch is dissolved; set aside.
• Heat oil in a large nonstick skillet or wok over medium-high heat.
• Add onions, green pepper, and carrots.
• Cook 3 to 4 minutes, stirring constantly with a tossing motion.
• Add broccoli, cauliflower, and water chestnuts.
• Cook, stirring, 2 to 3 minutes, until broccoli is bright green.
• Add mushrooms and cabbage.
• Cook, stirring, 1 minute.
• Stir sauce and add to vegetables.
• Cook, stirring, until sauce is thickened and vegetables are glazed, about 1 minute.

HAWAIIAN CHICKEN STIR-FRY

Steps:

• Drain pineapple, reservng juice. Set pineapple chunks aside. For sauce, stir togetherreserved juice, orange juice, vinegar, soy sauce, cornstarch, onion powder, red pepper, & ginger. Set the sauce mixture aside.
• Preheat large skillet over high heat. Add oil (add more oil as needed, during stir-frying). Stir fry broccoli about 2 mins.or till crisp tender. Remove from skillet.
• Add chicken stir fry for 2-3 minutes or till done.
• Push meat from center of wok/skillet. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Cook and stir the mixture for 2 minutes more.
• Stir in broccoli. Reduce heat. Stir in pineapple. Cover and cook about 1 minute or till heated through. Serve hot stir-fry over noodles.

HAWAIIAN BEEF TERIYAKI STIR-FRY BOWL

Steps:

• Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
• Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
• Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

HAWAIIAN GLAZED VEGGIES STIR-FRY

Steps:

• Heat olive oil in a wok over high heat just until smoking point, about 1 minute.
• Add red pepper and red onion; stir-fry 2 minutes.
• Add bamboo shoots and cook 1 minute, stirring.
• Add water to prevent sticking.
• Add pineapple wedges and cook 1 minute.
• Stir in broccoli; cook 4 minutes or until bright green.
• Combine tamari (soy sauce) and juice in a small cup.
• Add tamari/juice mixture to veggies.
• Cook 1 to 2 minutes, stirring to coat.

HAWAIIAN STIR-FRY

Steps:

• Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm., In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired.