Healthy Pineapple Chicken Stir-Fry
For the Marinade:
2 teaspoon
reduced-sodium soy sauce or Liquid Braggs Amino (found in the organic section)
2 teaspoon
rice vinegar
1/2 teaspoon
grated fresh ginger
Ingredients:
1 lb
boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp EVOO
2 cups cubed
assorted colors bell peppers (1/2-inch cubes)
½ tsp
crushed red pepper (optional or to taste)
1 cup fresh
pineapple chunks
¼ chopped
onion
½ cup fresh
bella mushrooms
cilantro
leaves (for garnish)
For the Sauce:
2 teaspoon
grated fresh ginger
6
tablespoons unsweetened pineapple juice
2 teaspoon
rice vinegar
3
tablespoons reduced-sodium soy sauce or Braggs Liquid Aminos
3
tablespoons cornstarch
3 garlic
cloves, minced
Directions:
In a small
bowl, whisk together the soy sauce, rice vinegar and ginger. Pour the marinade
into a sealable bag and add the cubed chicken. Seal and place in the
refrigerator until ready to use.
In a
separate bowl, mix together the ingredients for the sauce. Set aside.
In a Large
deep pan, add EVOO over medium high heat. Add bell peppers to pan and cook for
2-3 min. Add pineapple and stir fry for
1 minute. Add onions and mushrooms and
stir fry for another minute. Remove from
pan and set aside in a large bowl.
Add the
marinated chicken into the deep pan, until cooked thoroughly. Add cooked veggies and stir for 1 minute.
Stir in the
sauce mixture again and pour into pan with chicken and veggies and bring to a
boil. Turn down to low and cook until sauce thickens.
Serve over a
brown rice and enjoy!!
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