ingredients

Chicken:

1 1/4 lbs Chicken breasts or thighs, skinless, boneless

1/2 tsp sea salt

3 Tbsp Coconut Aminos

1/4 tsp white pepper

1/2 tsp ground ginger powder

1 Tbsp toasted sesame oil

2 tsp arrowroot starch

 

Stir-Fry:

3 Tbsp avocado oil @nutiva

1/4 yellow onion, diced

1 scallion, chopped

2-3 slice ginger, roughly chopped

1/2 green bell pepper, cubbed

1/2 red bell pepper, cubbed

1 cup pineapple cubbed, unsweet 

 

Sauce:

1/4 cup palm sugar @redboat or date syrup

1/3 cup pineapple juice, fresh or from a can, unsweetened 

3 Tbsp Coconut Aminos

1 Tbsp Coconut Vinegar

1 1/2 tsp tomato paste

1 pinch of sea salt

3-4 Tbsp chicken stock or water

 

instructions

Method

Season the chicken: Stir together marinade ingredients, thinly slice the chicken breasts and let marinate at room temperature.

 

Sweet’n sour sauce: Stir all the ingredients together and let simmer in a small pan on low heat for 2 minutes. Set aside.

 

Stir-Fry:

Preheat a wok or large skillet over medium heat. Add 1.5 Tbsp of the avocado oil. Pat dry the chicken and add it to the pan. Fry until golden brown, about 2-3 minutes, flipping once to cook the other side for an additional 1 minute. Set aside.

Heat the remaining 1.5 Tbsp of oil over medium-high heat in the same skillet, then lower the heat to medium. Add the onion, scallion, and ginger. Season with a small pinch of salt. Stir-fry for 5 to 10 seconds. Add the bell peppers. Season with another small pinch of salt and stir-fry for 5 to 10 seconds. Add the chicken back to the skillet. Add the sweet’n sour sauce. Keep stir-frying on low until the chicken is completely cooked through about 3-4 minutes. Add the pineapple, stir and serve hot! Enjoy!

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