Chicken-Pineapple Stir-Fry (GF)

 

Chicken-Pineapple Stir-Fry (GF)

(4 servings)

Ingredients:

2 tbsp. Avocado Oil, divided

2 large Fresh Eggs, beaten

2 Green Onions, chopped

2 cloves Fresh Garlic, minced

1 tbsp. Asian Garlic Chili Paste

1 tsp. Fresh Ginger, minced

1½ cups Fresh Pineapple, chopped

½ large Red Bell Pepper, diced

1 cup Frozen Peas and Carrots

2 cups Cooked Rice, cooled

1½ cups Cooked Chicken, chopped

½ cup Whole Cashews

3 tbsp. Soy Sauce

Directions:

In a large skillet or wok pan over high heat, warm 1 tbsp. oil and scramble eggs until just cooked through.  Remove from pan and set aside.  Add remaining oil and warm.  Now add green onions, garlic, garlic chili paste and ginger.  Cook 30 seconds and add pineapple, bell pepper, peas and carrots.  Cook 3-4 minutes, until pineapple begins to caramelize.  Add rice, chicken and cashews.  Stir to combine.  Press rice into bottom of skillet with the back of a spoon.  Cook rice for 2-3 minutes or until it begins to turn brown and crispy.  Stir in scrambled eggs and soy sauce.  Warm through and serve.

Notes:              You can use canned chunk pineapple for fresh.  You could also use raw chicken breast and cook it first in this recipe.

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