Pineapple and Ginger Chicken Stir-Fry

Ingredients 0/16

Step 1

In a large resealable bag, mix together the coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper. Toss in the chicken and let it marinate at room temperature while you chop the veggies.

Step 2

Heat a large skillet or wok over medium-high heat and add a bit of oil. Once it’s hot and shimmering, throw in the onion along with the red and green bell peppers. Stir-fry them for a couple of minutes until they’re tender but still a little crisp, then take them out and set aside.

Step 3

Using the same pan, add the chicken along with the marinade. Cook it until the chicken turns white all the way through and the juices run clear, about 5 minutes.

Step 4

Now, add the cooked veggies and the drained pineapple chunks back into the skillet. Give everything a good stir-fry for another 3 minutes so the flavors come together.

Step 5

Pour in the reserved pineapple juice and quickly stir in the arrowroot powder. Keep stirring until the sauce thickens and starts to bubble, which should take about 2 minutes.

Step 6

Serve the stir-fry over hot rice and sprinkle with chopped cashews for a nice crunch. Enjoy!