Stir-Fried Ginger Pineapple Chicken

Name: Stir-Fried Ginger Pineapple Chicken
Total time: 35
Yield: 4
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; ⅛ teaspoon white pepper; 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 green 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)

Recipe by Bibi from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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¼ cup coconut aminos (soy-free seasoning sauce)
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1 (2 inch) piece fresh ginger, peeled and minced
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3 cloves garlic, minced
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2 tablespoons sesame oil
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2 tablespoons rice vinegar
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1 tablespoon chopped fresh chives
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1 teaspoon salt
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⅛ teaspoon white pepper
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1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces

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2 tablespoons vegetable oil
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½ onion, quartered and separated into pieces
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1 red bell pepper, cut in 1-inch pieces
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1 green bell pepper, cut in 1-inch pieces
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1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
•

¾ cup chicken stock
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2 tablespoons arrowroot powder
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2 cups cooked jasmine rice for serving, or as needed
•

½ cup coarsely chopped raw cashews (Optional)

Instructions

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.
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.