Firecracker Pineapple Chicken


For the sauce:

    1 1/2 Tbsp Avocado oil
    1 1/2 tsp Fresh ginger, minced
    3/4 Cup Pineapple juice
    1 Tbsp Franks red hot sauce
    1/2 Tbsp Coconut aminos (or soy sauce if not paleo)
    1 tsp Tapioca starch

For the chicken:

    3 Tbsp Tapioca starch
    Salt and pepper
    8 Oz Chicken breast, cubed
    2 Tbsp Avocado oil
    1/4 Cup Pineapple tidbits, drained
    Cooked white rice, or cauliflower rice, for serving
    Sliced green onion, for garnish
    Sesame seeds, for garnish


during a medium cooking pan heat the avocado oil (for the sauce) on medium heat. Add within the ginger and cook till perfumed, regarding thirty seconds. come about the warmth to medium high and add within the fruit crush, sauce and coconut aminos. awaken a boil.

Once boiling whisk a pair of tsp of the sauce with the one tsp of food product starch during a little bowl till swish. whereas whisking, pour within the food product starch mixture till well mixed.

Boil, stirring perpetually, till the sauce thickens and starts to scale back, regarding 2-3 minutes. flip down the warmth to medium/low and cook an extra one minute, till the sauce begins to become shiny. Transfer to a medium bowl and canopy to thicken and keep heat whereas you create the chicken. *

Place the food product starch and a pinch of salt and pepper during a giant Ziploc bag. Add within the cubed chicken and shake till equally coated.

Heat one Tbsp of the avocado oil on medium high heat during a giant cooking pan. Add in half the chicken paces and cook till golden brown, regarding 2-3 minutes. Flip and cook till the opposite aspect id golden brown. Then, transfer to a towel lined plate and gently press out any excess oil. Repeat with the remaining oil and chicken.

Add the roast chicken into the sauce, along side the pineapple tidbits and toss to equally coat.

Serve over cauliflower rice (or rice,) and garnish with scallion and Sesamum indicum seeds.



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