Last fall, I took part in the WORLDFOODS Fusion Taste Team challenge and had the opportunity to sample a hamper (i.e. basket) of their Asian-inspired sauces. Our Maryland team did not win the challenge but I had fun sampling the sauces and creating a new recipe.
I like how these sauces easily jazz up any recipe but I also really like that they are gluten-free, dairy-free and free of trans fats.
WORLDFOODS wants to get the word out about their gluten-free products so they sent me a few more sauces to try. I was inspired by the Cambodian Pineapple Lemongrass stir-fry sauce and now I want to add this dish to our regular menu. I hope you enjoy it, too.
Pineapple Chicken Stir-Fry
Ingredients:
2 chicken breasts, cubed
1 TBSP olive oil
1 bottle Cambodian Pineapple Lemongrass stir-fry sauce by WORLDFOODS Fusion of Flavours
1lb bag frozen stir-fry veggies
1 can diced pineapple
3 cups of rice
Directions:
Heat olive oil in a skillet or wok. Cube chicken breasts. Brown chicken in olive oil.
Add half of the bottle of stir-fry sauce to the chicken and cook thoroughly.
Add stir-fry veggies and remainder of sauce and cook until heated.
Rinse jar and add watered down sauce to pineapple.
Add marinated pineapple to skillet.
Serve over rice. Serves 4.
Want to win a sample basket full of WORLDFOODS Fusion of Flavours sauces? Just enter the Rafflecopter below.
Disclosure: I received samples of WORLDFOODS Fusion of Flavours sauces for the purpose of review. All opinions expressed are my own.
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