Name: Stir-Fried Ginger Pineapple Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Coconut aminos (soy-free seasoning sauce) - ¼ cup; Fresh ginger, peeled and minced - 1 (2 inch) piece; Garlic, minced - 3 cloves; Sesame oil - 2 tablespoons; Rice vinegar - 2 tablespoons; Chopped fresh chives - 1 tablespoon; Salt - 1 teaspoon; White pepper - ⅛ teaspoon; Skinless, boneless chicken breasts, cut into bite-sized pieces - 1 ½ pounds; Vegetable oil - 2 tablespoons; Onion, quartered and separated into pieces - ½; Red bell pepper, cut in 1-inch pieces - 1; Green bell pepper, cut in 1-inch pieces - 1; Pineapple chunks in juice, drained, juice reserved - 1 (20 ounce) can; Chicken stock - ¾ cup; Arrowroot powder - 2 tablespoons; Cooked jasmine rice for serving, or as needed - 2 cups; Coarsely chopped raw cashews (Optional) - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Stir-Fried Ginger Pineapple Chicken

1. Coconut aminos (soy-free seasoning sauce) - ¼ cup

2. Fresh ginger, peeled and minced - 1 (2 inch) piece

3. Garlic, minced - 3 cloves

4. Sesame oil - 2 tablespoons

5. Rice vinegar - 2 tablespoons

6. Chopped fresh chives - 1 tablespoon

7. Salt - 1 teaspoon

8. White pepper - ⅛ teaspoon

9. Skinless, boneless chicken breasts, cut into bite-sized pieces - 1 ½ pounds

10. Vegetable oil - 2 tablespoons

11. Onion, quartered and separated into pieces - ½

12. Red bell pepper, cut in 1-inch pieces - 1

13. Green bell pepper, cut in 1-inch pieces - 1

14. Pineapple chunks in juice, drained, juice reserved - 1 (20 ounce) can

15. Chicken stock - ¾ cup

16. Arrowroot powder - 2 tablespoons

17. Cooked jasmine rice for serving, or as needed - 2 cups

18. Coarsely chopped raw cashews (Optional) - ½ cup

How to cook deliciously - Stir-Fried Ginger Pineapple Chicken

1. Stage

Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.

2. Stage

Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.

3. Stage

Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.

4. Stage

Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.

5. Stage

Serve over hot rice and garnish with chopped cashews.