This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!

Bibi
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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

  • Serve over hot rice and garnish with chopped cashews.

Cook's Note:

You can substitute cauliflower rice for the jasmine rice and regular soy sauce for the coconut aminos.

Nutrition Facts

665 calories; 25.8 g total fat; 97 mg cholesterol; 1275 mg sodium. 65.6 g carbohydrates; 42.4 g protein; Full Nutrition

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/26/2020
Easy to make and VERY tasty! I did not have all the ingredients but had most of them. The pineapple adds a wonderful touch of sweetness and the marinade offers a savory taste. I made coconut shrimp to serve with it. Awesome! Read More