Ingredients

The following ingredients have 5 Servings
  • 1½ lbs. boneless, skinless chicken breast, cut into 1-inch chunks
  • 1 Tbsp. + 2 tsp. avocado oil (or other cooking fat of choice) 
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1½ Tbsp. arrowroot starch
  • 1 14-ounce can pineapple chunks in 100% juice; drained and 1/2 cup juice reserved
  • 2 medium bell peppers, any color, cut into small chunks
  • 1 small sweet onion, cut into small chunks
  • 2 medium carrots, peeled and very thinly sliced
  • 1/3 cup Tessemae’s Organic Ketchup
  • 1/2 cup pineapple juice (reserved from pineapple after draining) 
  • 3 Tbsp. rice vinegar or apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground dried ginger
  • 2 green onions, thinly sliced (optional) 
  • Sesame seeds for garnish (optional) 

Instruction

  • Place a large skillet over medium-high heat. While the skillet heats up, place chicken chunks in a bowl and toss with 1/2 Tbsp. arrowroot starch, salt, and pepper.
  • When skillet is hot, add 1 Tbsp. oil and reduce heat slightly. Add chicken and cook for 2-3 minutes without stirring. Flip chicken pieces when they release easily from the pan and are lightly browned. Continue cooking until chicken is almost cooked through. Transfer chicken to a plate and return pan to medium-high heat.
  • Add 2 tsp. oil to hot pan then add sweet onions and carrots. Sauté, stirring frequently, 4-5 minutes or until vegetables start to soften.
  • Add bell peppers and continue to cook an additional 5-6 minutes, stirring frequently.
  • While the veggies are cooking, combine ketchup, rice vinegar, garlic powder, and dried ginger. In a separate bowl, whisk 1 Tbsp. arrowroot starch into pineapple juice, then whisk this into the ketchup mixture to make the sauce.
  • When veggies are crisp-tender, add chicken and pineapple chunks to the pan. Add sauce and cook, stirring, 1-2 minutes or until sauce thickens.
  • Remove from heat, sprinkle with sliced green onions and sesame seeds, if using.