1 1/4 lbs Chicken breasts or thighs, skinless, boneless
1/2 tsp sea salt
1/4 tsp white pepper
1/2 tsp ground ginger powder
1 Tbsp toasted sesame oil
2 tsp arrowroot starch
3 Tbsp avocado oil @nutiva
1/4 yellow onion, diced
1 scallion, chopped
2-3 slice ginger, roughly chopped
1/2 green bell pepper, cubbed
1/2 red bell pepper, cubbed
1 cup pineapple cubbed, unsweet
1/4 cup palm sugar @redboat or date syrup
1/3 cup pineapple juice, fresh or from a can, unsweetened
1 Tbsp Coconut Vinegar
1 1/2 tsp tomato paste
1 pinch of sea salt
3-4 Tbsp chicken stock or water
Season the chicken: Stir together marinade ingredients, thinly slice the chicken breasts and let marinate at room temperature.
Sweet’n sour sauce: Stir all the ingredients together and let simmer in a small pan on low heat for 2 minutes. Set aside.
Preheat a wok or large skillet over medium heat. Add 1.5 Tbsp of the avocado oil. Pat dry the chicken and add it to the pan. Fry until golden brown, about 2-3 minutes, flipping once to cook the other side for an additional 1 minute. Set aside.
Heat the remaining 1.5 Tbsp of oil over medium-high heat in the same skillet, then lower the heat to medium. Add the onion, scallion, and ginger. Season with a small pinch of salt. Stir-fry for 5 to 10 seconds. Add the bell peppers. Season with another small pinch of salt and stir-fry for 5 to 10 seconds. Add the chicken back to the skillet. Add the sweet’n sour sauce. Keep stir-frying on low until the chicken is completely cooked through about 3-4 minutes. Add the pineapple, stir and serve hot! Enjoy!