Deep Hamburger, Hawaiian Chicken Stir Fry
Okay, gather ’round, let me tell you about this recipe. It’s kinda one of those things born out of necessity, ya know? Like, it was a Tuesday, maybe a Wednesday, one of those nights where the fridge was lookin’ a little sad, had some ground beef that needed using, a lonely chicken breast, and a can of pineapple staring at me. And everyone was hungry, like, *really* hungry. I thought, what the heck, let’s just throw it all in a hot pan and see what happens. And bam! This Deep Hamburger, Hawaiian Chicken Stir Fry thing happened. And honestly, it became a weird, unexpected hit. My husband calls it ‘the kitchen sink special’, but in a good way, mostly.
So, Why Bother With This Combo?
Look, I get it, ‘hamburger’ and ‘Hawaiian Chicken Stir Fry’ sounds maybe a little bonkers? But hear me out. I make this when I need something fast that everyone will eat without complaint. The ground beef adds a nice richness, the chicken keeps it a little lighter, and the pineapple? Well, that just makes it fun. My kids devour it because, let’s be real, sticky sweet sauce and tiny bits of pineapple? Win. And honestly, it’s way easier than trying to make two separate main dishes. Plus, it uses up stuff you might have hangin’ around. It’s form follows function, but like, delicious function.
Stuff You’ll Need (Ingredients, Sort Of)
- About a pound, maybe 500g or so, of ground beef. Lean or not, your call. I usually go 80/20 ’cause flavor.
- One or two boneless, skinless chicken breasts or thighs, cut into bite sized pieces.
- A splash of oil for the pan. Whatever you normally use, vegetable, canola, even a little sesame oil if you’re feelin’ fancy (but not too much, it’s strong!).
- One onion, chopped. Any color is fine.
- A couple of bell peppers, any colors you like. I like a mix of red and green for looks, sliced thin.
- Maybe a cup or two of other stir fry friendly veggies. Broccoli florets, sugar snap peas, carrots sliced thin, water chestnuts if you’ve got ’em. Use what you have!
- One can (about 20 oz) of chunk pineapple, drained. Keep the juice though! That’s gold.
- Garlic. Like, 3 4 cloves minced? Or a big spoonful of the jarred stuff if you’re in a hurry (no judgment here!).
- A nub of fresh ginger, minced. Probably a tablespoon or two. Or use the squeezed kind form a tube, also fine.
- For the Sauce:
- Reserved pineapple juice.
- Soy sauce. I usually use maybe 1/2 cup? Depends how salty you like it. Kikkoman is my go to, but any brand works, really.
- Brown sugar. A few tablespoons, maybe 3 or 4. You can adjust this later.
- Rice vinegar. About 2 tablespoons. Adds a nice tang.
- A tablespoon of cornstarch (or arrowroot, if that’s your jam) mixed with a tablespoon of water. This is key for thickening!
- A pinch of red pepper flakes if you like a little heat (optional!).
Let’s Cook! (The Slightly Chaotic Steps)
Okay, get your deepest, biggest pan out. A wok is perfect if you have one, but honestly, a big ol’ skillet works too. Get it hot over medium high heat. Like, seriously hot. Add a bit of oil.
First, the ground beef. Throw it in and break it up. Cook it until it’s all browned. You might need to drain off some grease if you didn’t use lean beef, just tip the pan carefully. Don’t worry if it’s not perfectly cooked through yet, it’ll keep cooking.
Now, push the beef to one side of the pan. Add a little more oil if needed. Now for the chicken! Pop that in the empty side and cook until it’s mostly opaque, maybe slightly browned. This is where I usually sneak a taste of the chicken just to make sure it’s not dry. It’s a sacrifice, I know.
Alright, once the chicken and beef are both lookin’ good, stir ’em together. Now add your onions, peppers, and those other harder veggies like broccoli or carrots. Stir fry for a few minutes until they start to soften a little but still have some crunch. We don’t want sad, mushy veggies, nope!
Clear a little space in the center of the pan again. Toss in your garlic and ginger. Cook them for like 30 seconds until they smell amazing. Don’t let them burn! Then stir everything together again.
Now for the fun part, the sauce! In a small bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, rice vinegar, and red pepper flakes if you’re using them. Give it a good stir to dissolve the sugar.
Pour the sauce into the hot pan with all the meat and veggies. Stir it all up so everything is coated. Let it bubble for a minute.
Remember that cornstarch and water mixture? Give it another quick stir (cornstarch settles!) and pour it into the pan, stirring constantly. The sauce should thicken up pretty quickly. Like, right before your eyes. Magic!
Finally, gently stir in the drained pineapple chunks. Cook for another minute or two just to heat the pineapple through. Taste it! Does it need more soy sauce? More sugar? A pinch of salt? Adjust it to your liking. Sometimes I add a tiny splash more vinegar if it feels too sweet.
And, uh, that’s it! See? Not so hard.
Just a Few Notes From My Kitchen Disasters (and successes!)
- Don’t overcrowd the pan! If you’re making a huge batch, cook the meat in batches, or the veggies separately, then combine at the end. Otherwise, things steam instead of stir frying, and you lose that nice texture.
- Prepping all your veggies and sauce *before* you start cooking is a game changer. Seriously. Stir frying is fast, you don’t want to be chopping an onion while stuff is burning.
- The pineapple chunk size matters. Too big and it’s awkward to eat, too small and it can get lost. I usually aim for pieces about the same size as the chicken chunks.
Trying New Things (Variations)
I’ve messed around with this recipe a bit. You could totally swap the chicken for pork, cut into cubes. Or leave out one of the meats and just double up on the other! Vegetarian? Try firm tofu or even chickpeas. I’ve used different veggies too, like mushrooms, zucchini, or even some spinach wilted in at the very end.
One variation that didn’t quite work? I tried using fresh pineapple once instead of canned. Sounded like a good idea, right? Well, fresh pineapple has enzymes that can make meat a little… weirdly tender? Almost mushy if it cooks too long with it. Plus, canned pineapple juice is perfect for the sauce base. Stick to the canned stuff for this one, trust me.
Stuff to Cook It In (Equipment)
Like I said, a big wok is ideal for stir frying because of the sloped sides and even heat distribution. They’re great! But don’t sweat it if you don’t have one. A large, deep skillet with high sides, like a 12 inch one, will work just fine. Just make sure it’s big enough to hold everything without spilling over when you’re stirring.
Leftovers? (Storage)
Pop any leftovers in an airtight container in the fridge. It’ll be good for probably 3 4 days. Reheat it gently in the microwave or on the stovetop. Though honestly, in my house it never lasts more than a day! It makes for a pretty killer lunch the next day.
What to Eat It With (Serving Suggestions)
This is practically a meal in itself with all the protein and veggies, but it’s *meant* to be served over rice. White rice is traditional and soaks up the sauce beautifully. But brown rice or even quinoa works too if you’re trying to be a little healthier. Sometimes I top it with a sprinkle of sesame seeds or some chopped green onions for a little freshness and crunch.
My Hard Won Pro Tips (Learn From My Mistakes!)
- Don’t rush getting the pan hot. A hot pan is crucial for stir fry so things sear instead of steam.
- Make sure your cornstarch slurry is well mixed and add it *after* the main sauce liquid has come to a bubble. I once added it too early and ended up with weird clumpy bits. Gross.
- Taste and adjust the sauce at the end. It’s amazing how a little extra soy or sugar can balance everything out perfectly.
Burning Questions? (FAQ)
Okay, so maybe not *burning* questions, but here are a few things people ask or think about this dish…
Q: Uh, ‘Deep Hamburger’? What does ‘Deep’ mean?
A: Haha, yeah, the name’s a bit quirky, right? I think it just means cooked in a deep pan like a wok or a deep skillet. Or maybe it implies a ‘deep’ flavor? Let’s go with both!
Q: Can I just use all chicken or all ground beef?
A: Absolutely! Go for it. The combo is what makes it unique, but it works great as just a chicken or just a beef stir fry too. You might need to adjust cooking time slightly.
Q: Is this spicy?
A: Not unless you add those red pepper flakes! It’s naturally savory and sweet. Add flakes for heat, or even a squirt of Sriracha at the end if you want some kick.
Q: What kind of soy sauce should I use?
A: Any regular soy sauce is fine! I use low sodium sometimes if I’m watching salt, but honestly, regular is good too. Just maybe add a little less at first and taste. Light or dark? Doesn’t really matter for this recipe, use what’s in your pantry.
Hope you give this weirdly wonderful Deep Hamburger, Hawaiian Chicken Stir Fry a try. It’s proof that sometimes, the best recipes come form just throwing things together!
