Stir-Fried Ginger Pineapple Chicken recipe
All Recipes World Cuisine Recipes Asian
Ingredients
- ¼ cup coconut aminos (soy-free seasoning sauce) 1 (2 inch) piece fresh ginger, peeled and minced 3 cloves garlic, minced 2 tablespoons sesame oil 2 tablespoons rice vinegar 1 tablespoon chopped fresh chives 1 teaspoon salt ⅛ teaspoon white pepper 1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces 2 tablespoons vegetable oil ½ onion, quartered and separated into pieces 1 red bell pepper, cut in 1-inch pieces 1 green bell pepper, cut in 1-inch pieces 1 (20 ounce) can pineapple chunks in juice, drained, juice reserved ¾ cup chicken stock 2 tablespoons arrowroot powder 2 cups cooked jasmine rice for serving, or as needed ½ cup coarsely chopped raw cashews
Nutrition Info
- 664.7 caloriescarbohydrate: 65.6 gcholesterol: 97 mgfat: 25.8 gfiber: 3.8 gprotein: 42.4 gsaturatedFat: 4.7 gservingSize: -sodium: 1275 mgsugar: 24.8 gtransFat: : -unsaturatedFat: : -
Directions Stir-Fried Ginger Pineapple Chicken
Directions
-
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.
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.
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.
Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
Serve over hot rice and garnish with chopped cashews.