Stir-Fried Ginger Pineapple Chicken

This is an Asian-style chicken stir-fry with ginger and pineapple. Make sure you have all the ingredients prepared once you start cooking as the actual cook time is very fast.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 665 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons sesame oil
• 1 tablespoon chopped fresh chives
• 2 tablespoons rice vinegar
• 1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
• 1 red bell pepper, cut in 1-inch pieces
• 1 green bell pepper, cut in 1-inch pieces
• 2 tablespoons arrowroot powder
• 1 (2 inch) piece fresh ginger, peeled and minced
• 2 cups cooked jasmine rice for serving, or as needed
• 0.125 teaspoon white pepper
• 0.75 cup chicken stock
• 1.5 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
• 0.25 cup coconut aminos (soy-free seasoning sauce)
• 0.5 onion, quartered and separated into pieces
• 0.5 cup coarsely chopped raw cashews

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

Serve over hot rice and garnish with chopped cashews.