Chicken Stir-Fry with Ginger and Pineapple

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
• 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 (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 (Optional)

Step 1

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

Step 2

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

Step 3

Add the chicken along with the marinade to the same pan. Cook it until it’s no longer pink and the juices run clear, about 5 minutes. Once the chicken is cooked through, toss the veggies and the drained pineapple back into the pan and stir everything together for another 3 minutes.

Step 4

Pour in the reserved pineapple juice, sprinkle in the arrowroot powder, and stir quickly. Let the sauce come to a boil and thicken up, which should take around 2 minutes.

Step 5

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