Description
This Low Carb Cashew Pineapple Chicken is a healthier take on our favorite Chinese recipe and the perfect fix to your take-out cravings!
Ingredients
- 1 Tablespoon Olive Oil
- 4 Chicken Breasts
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ¼ teaspoons Ginger Powder
- Salt And Pepper
- 2 cups Pineapple Chunks
- 1 Red Bell Pepper, Diced
- 1 cup Raw Cashews
- 3 Tablespoons Maple Syrup
- 2 Tablespoons Coconut Aminos Or Reduced Sodium Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Cornstarch
Preparation
Heat oil in a large skillet. Cut chicken into small cubes and add to heated skillet. Stir fry chicken with spices (onion, garlic, ginger, salt and pepper) for about 12 minutes or until chicken is cooked through. Remove chicken from skillet, set aside.
Stir fry pineapple, bell pepper, cashew along with liquids (maple, soy and rice vinegar) and sauté for 5–7 minutes. Add corn starch and turn to low heat. Stir to combine. If needed, add ¼ cup water.
Add cooked chicken and mix to combine. Sauté everything together for 2 minutes and serve.
