adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stir-Fried Ginger Pineapple Chicken
Stir-Fried Ginger Pineapple Chicken
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Whip up a quick and flavorful Asian chicken stir-fry with zesty ginger and sweet pineapple. Prep your ingredients ahead of time for a speedy cooking process.
Ingredients:
  • 0.25 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
  • 0.125 teaspoon white pepper
  • 1.5 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 0.5 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
  • 0.75 cup chicken stock
  • 2 tablespoons arrowroot powder
  • 2 cups cooked jasmine rice for serving, or as needed
  • 0.5 cup coarsely chopped raw cashews
Instructions:
  • In a 1-gallon resealable plastic bag, mix together coconut aminos, fresh ginger, minced garlic, sesame oil, rice vinegar, chopped chives, salt, and white pepper. Add chicken to the marinade and allow it to sit at room temperature as you get the vegetables ready.
  • Preheat a large skillet or wok over medium-high heat. Add oil and heat until shimmering. Stir in onion, red bell pepper, and green bell pepper. Stir-fry until vegetables are tender-crisp, about 2 to 3 minutes. Remove and set aside.
  • Combine chicken and marinade in the skillet, cooking until chicken is no longer pink and juices run clear, approximately 5 minutes. Reintroduce vegetables and drained pineapple to the skillet, stir-frying for an additional 3 minutes.
  • Stir quickly the reserved pineapple juice into the mixture and sprinkle in the arrowroot powder until the sauce thickens by boiling, about 2 minutes.
  • Top hot rice with the prepared dish and sprinkle with chopped cashews for a delightful finish.

Similar Recipes