Hawaiian Chicken Stir Fry
Prep: 15 minutes | Cook: 20 minutes | Servings: 4
1 Serving | Calories: 305 | Protein: 28 | Fat: 5 | Carbs: 28
Gluten-Free, Dairy-Free
INGREDIENTS
- ½ cup rice
- 1 cups water
- 1 lb. boneless, skinless chicken breasts or thighs cut into bite-size pieces
- 1 tbs. ghee or coconut oil
- 3 garlic cloves minced
- 1 red pepper, chopped into 1” pieces
- 1 orange pepper, chopped into 1” pieces
- ¼ red onion, chopped into 1” pieces
- 1 cup sugar snap peas
- Optional: Green onion and sesame seeds
Hawaiian Sauce
- 1 cup fresh or canned pineapple chunks
- ½ cup coconut aminos
- 2 tsp. fresh ginger, minced
- 3 tbs. apple cider vinegar
- 2 tsp. arrowroot starch
DIRECTIONS
- Add rice and water to small pot. Bring to boil, reduce to low heat and let simmer for 15 to 20 minutes.
- While rice is cooking, place all ingredients for the Hawaiian sauce in a blender and blend until smooth. Set aside.
- Toss the chopped chicken pieces with salt.
- Heat ghee or coconut oil in a large skillet over medium-high heat.
- Add the chicken to the pan and cook, stirring until browned on all sides, about 5 minutes. Remove from the pan.
- Add garlic to the pan and stir for 1 minute, until fragrant. Add the red pepper, orange pepper, onion, and sugar snap peas. Cook for 4 to 5 minutes.
- Add chicken back to the pan and pour in the prepared Hawaiian sauce.
- Simmer dish for 2 to 3 minutes until thickened. Taste and add more salt, as needed.
- Serve over rice.
- Optional: Sprinkle with sesame seeds and chopped green onions.