More stir fry

I love asian food. In my never ending quest to make the world's tastiest chicken stir fry, I came up with a new ancient family secret. First, you have to remember that I like my stir fry sweet and spicy. The secret is obviously in the sauce. So rather than bore you with the whole process, I will give you just the pertinent parts.

After cooking the chicken in a mixture of mongolian fire oil, teriyaki, and hoisin sauce, I remove it and set it aside, leaving the sauce in the pan. I let the sauce reduce for a minute or two then add about two tablespoons of lime juice and two tablespoons of crushed pineapple. To this mixture, I add one clove of garlic and a bit of ginger. The sauce is incredible. Of course, one of the keys to a good stir fry is having the vegetables done right. Broccoli needs to cook longest, followed by pea pods, water chesnuts, then onions, and finally cilantro. Before I add the cilantro, I add the chicken back into the mix and any noodles I plan on using.

So what ingredient is the secret? It is the crushed pineapple. Okay, so that's not much of a secret but it really did the trick for me. If you like it a little spicier, use more fire oil when cooking your chicken or add a thai pepper for a real kick in the pants. I am getting hungry again just thinking about it.