Ginger Pineapple Chicken Stir-Fry
Who doesn't love a good stir-Fry? Loaded with bright, tasty vegetables and savoury meat, served over a bed of steaming rice...it's amazing. When making this recipe be sure to use fresh ginger, you really need the kick it gives. This recipe is also healthy, gluten friendly and can be eaten on and low carb diet. You can skip the rice altogether, use konjak rice, cauliflower rice or a 1/4 cup of brown rice. The marinade has only the natural sugar of the pineapple in it so you are getting all the flavour without the unhealthy sugars. The meal is sautéed in coconut oil instead of heavy canola oil or sesame oil. A great recipe for those trying to eat right this year!
Main Ingredients
4 - 5 chicken breasts
1 can of pineapple chunks plus juice
1/4 cup gluten free soya sauce or tamarind
1/2 cup chicken bouillon
4 cloves of garlic, crushed
2 tbsp of fresh grated ginger
1 tsp onion salt
1 tsp red pepper paste
1/4 cup red wine vinegar
cornstarch
1 medium onion
1 red pepper
1 yellow pepper
3 bunches of broccoli
2 cups sliced mushrooms
coconut oil
Preparation
Step 1: Slice each chicken breast in half lengthwise, then slice each piece into small strips. About 1 inch long and as thin as you like. I prefer to do this while the chicken is partially frozen.
Step 2: Set chicken aside and make the marinade. Add all the remaining ingredients to a bowl except the cornstarch. Use the juice off the pineapples and set the pineapple aside to add to the stir fry later. Whisk together and pour over chicken. Marinate in the refrigerator for approximately 6 hours.
Step 3: Start slicing vegetables about 45 minutes prior to when you want to be eating. This is the time consuming part of making a stir fry but looking at that glistening bowl piled high with colourful veggies is so satisfying! Slice them all very thin and set aside.
Step 4: Heat large skillet over medium heat and place a scant teaspoon of coconut oil in the bottom. Place the chicken and marinade in the saucepan and cook, stirring occasionally.
Step 5: Set meat aside and reheat frying pan to medium high. Add another tablespoon of coconut oil and sauté veggies until cooked but still crisp. Add chicken to veggies. Whisk 1 tbsp cornstarch with cold water. Add to sauce and heat until it thickens.
