Pineapple Chicken Stir Fry

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!!