Pineapple Coconut Chicken Stir Fry
- Yield: 4
Ingredients
- 1 1/2 lbs chicken breast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pineapple Coconut Marinade
- 3/4 cup canned coconut milk (full fat)
- 1/2 cup pineapple juice
- 3 tablespoons light brown sugar (I use Swerve)
- 3 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon oil (olive oil or coconut oil for cooking)
- 1 tablespoon cornstarch
- 1 lb frozen stir fry vegetables
- 1 cup pineapple chunks
- Cooked rice for serving (optional)
Instructions
- Thinly slice chicken. Season with garlic powder, salt and pepper. Add to a resealable bag.
- In a mason jar or container mix together coconut milk, pineapple juice, soy sauce, brown sugar, minced garlic and ginger.
- Pour half of the mixture over chicken. Refrigerate for at least 30 minutes, or overnight. The longer the better.
- Reserve remaining marinade for cooking.
- Heat about 1 tablespoon oil in a large skillet or wok over medium high heat. Remove chicken from marinade and add to skillet. Cook chicken, stirring occasionally until almost cooked. Use a baster to remove any excess liquid if it begins to pool. You want the chicken to cook nice.
- Once the chicken is almost cooked add in vegetable mixture and pineapple chunks. Season with salt. Cook, stirring occasionally until the vegetables are heated through. Use a baster again to remove liquid that pools from vegetables when cooking.
- Mix 1 tablespoons cornstarch with reserved marinade until dissolved. Pour over chicken and vegetables and stir to coat. Let cook for a few minutes until sauce thickens.
- Remove from heat, season with additional salt to taste. Serve over rice if desired.