Recently went for a long weekend to North Conway and dined at the Red Fox Bar and Grille. This stir fry was on their menu and was delicious! I tried to Copycat it and got pretty darn close.
We went for a sleigh ride at Nestlenook Farm and on the way out stopped at Red Fox Bar and Grille. 
They cook in a wood fired Josper oven and wood grille and feature pizzas, steaks, seafood and appetizers.
One of the items on their menu is Chicken Stir Fry. I love stir fry, and when I saw this stir fry with pineapples it looked even more appetizing. Why didn’t I think of putting pineapples in my stir fry?
Stir fry is one of those dishes where you can basically use up any vegetable in your fridge. Just make sure to cook the vegetables that take longer first. Otherwise you will have a mushy mess.
This is Stir Fry is super easy to make:
First I made my Teriyaki sauce. Jarred is OK but home made is much better.
Keep leftovers in the fridge for another recipe, or use for grilling marinated sirloin tips, chicken or Hawaiian Chicken Teriyaki Bowl.
Then I cut really good quality boneless chicken into chunks and coated with flour. I sauteed in a little oil and butter until golden. Drain on paper towels. 
Remove oil and large chucks of browned bits (leaving the smaller ones is OK).
On high heat, add a little oil and stir fry the peppers, onions, and sugar snap peas until starting to get tender. 
Add broccoli and baby bok choy (optional). Saute until vegetables start to get tender. 
Make a well in the center and add 1 Tbsp grated fresh ginger and 1 clove minced garlic with a little oil. Saute a minute or so til fragrant, and mix into vegetables.
Add pineapple and teriyaki sauce. Add as little or as much teriyaki sauce as you prefer. 
Stir together and serve with white rice.
This dish couldn’t be more delicious and is easy to make!
Chicken Teriyaki Stir Fry with Pineapple
Description
Deliciously tender chicken and crisp vegetables in a sweet teriyaki sauce.
Ingredients
7–8 Tbsp Canola oil
1 Tbsp butter
2 boneless, skinless chicken breast halves, cut into large chunks
1/2 cup flour
2 red bell peppers, cut into chunks
1 large onion, cut into chunks
1 cup (approx) sugar snap peas
2 cups or so broccoli heads, cut into bite sized chunks
6 heads of baby bok choy (optional)
2 Tbsp grated fresh ginger root
1 clove garlic, minced
1 – 8.25 oz. can pineapple chunks, drained
1 recipe Teriyaki Sauce
Instructions
On medium high heat, melt 3 Tbsp canola oil and 1 Tbsp butter.
Cut chicken into chunks. Place in a bag with flour and shake until chicken is coated.
Saute until chicken is browned. Remove from pan and place on paper towels to drain.
Remove oil and larger browned bits from the pan.
Add 3 Tbsp more canola oil and add bell paper, onion and sugar snap peas. Saute until starting to get soft about 3 minutes or so.
Add broccoli and baby bok choy. Saute about 3 minutes or so more.
Make a well in the center of vegetables and add 1 Tbsp oil, ginger and garlic. Cook for approximately 1 minute, then stir into vegetables.
Add chicken back to the vegetables and add pineapple. Add teriyaki sauce to your liking.
Heat through and serve over rice.
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