Ingredients

• 5 tablespoons canola oil
• 2 boneless, skinless chicken breasts, thinly sliced
• Kosher salt and freshly ground black pepper
• One 8-ounce package sliced mushrooms
• 2 cups shredded carrots (one 10-ounce bag)
• 2 cubes frozen crushed garlic, such as Dorot, or 2 cloves garlic, chopped
• One 8-ounce can chunk pineapple, drained
• 1/2 cup Thai sweet chili sauce
• Juice of 1 lime
• 1 tablespoon sesame seeds
• 6 cups cooked brown rice

Instructions

1. Heat 3 tablespoons of the oil in a wok or large skillet over high heat. Add the chicken, sprinkle with salt and pepper and stir-fry until browned and cooked through, 4 to 5 minutes. Remove to a plate.
2. Add the remaining 2 tablespoons oil to the wok, add the mushrooms (in 2 or 3 batches if necessary) and stir-fry until browned around the edges, 3 to 4 minutes. Add the carrots and stir-fry for 2 minutes, then add the garlic and stir-fry for 1 minute. Add the pineapple and stir-fry for 1 more minute. Add the sweet chili sauce and continue to cook until the liquid comes to a simmer. Finish with the lime juice.
3. Transfer to a serving bowl and garnish with the sesame seeds. Serve with rice.