Hope you all had a fun weekend!
Friday night I headed to my friend Angela’s birthday party and took a quick selfie on the way out. Working on getting a hall mirror set up so that I can take better ones! Which reminds me, my friend Jen told me I had to hear this song “But First, Let Me Take a Selfie” – ha ha, watch if you need a good laugh. Anywho, I’ve been loving the combo of black and mustard yellow so threw together this outfit, and of course added some polka dots and sparkly jewelry. I also discovered a new 5 minute hair do that is so easy and cute, the fan bun!
Last night for dinner I whipped up a pineapple chicken stir-fry inspired by this recipe I found on a great blog called JP Fashion and Organic Living. I made the recipe much larger, mine below would feed 6-8 people easily, so just scale as needed for how much you want to make. I coated the chicken in an egg wash and arrowroot powder which made a bit of a sticky dough type coating, but once I got the chicken in the pan and cooked it crisped up nicely. If you choose to do this, don’t worry too much about coating each piece, just get a little on there at least and when sauteeing it all seems to come together. You can also definitely go without this step, I would just add some arrowroot powder at the end once you’ve added the sauce to the pan to thicken it all up. Arrowroot powder is a great paleo thickening agent for sauces and stews and a little goes a long way, give it a try!
- 2 lbs. chicken breasts or thighs, cubed (I used thighs)
- 3 colorful bell peppers, chopped into chunks
- 1/2 a large onion, sliced or diced
- 2-3 eggs (optional if you decide not to coat chicken), beaten
- 1 cup or so of Arrowroot powder (optional if you decide not to coat chicken)
- 24 ounce jar of pineapple chunks in juice
- 3-4 Tbsp apple cider vinegar
- 1/4 cup plus 2 Tbps. coconut aminos or tamari sauce
- Siracha sauce to taste
- 1.5 Tbsp raw honey
- Coconut Oil for sauteeing
- Salt and Pepper
- Miracle Noodles or caulirice for serving chicken over
1. In large skillet sautee peppers and onions in coconut oil for 5-10 minutes until slightly soft, remove from pan to large plate
2. Season cubed chicken with salt and pepper
3. If desired, dip chicken in egg wash, then toss lightly in arrowroot powder – you can do handfuls at a time, don’t stress about coating really evenly
4. Add more coconut oil to pan and sautee chicken until mostly cooked through – do in a few batches if needed, I did in 2
5. While chicken is cooking, drain the juice of pineapple chunks into a sauce pan
6. Add coconut aminos, apple cider vinegar, honey, and a little siracha (start with a tsp.) to sauce pan and cook on medium high heat for 5 minutes or so – turn down to simmer and taste test – add more siracha or honey as desired
7. Once chicken almost done, add back onion and pepper mixture, along with pineapple chunks to the skillet.
8. Reserve about a half a cup or so of sauce for either shirataki/miracle noodles, kelp noodles, or caulirice. Pour the rest of the sauce over the chicken and pepper mixture in skillet and let cook on medium high until chicken is finished and everything has warmed up. Add salt or pepper if needed. Reduce heat and let sauce thicken a bit before serving.
9. I order miracle noodles from`Amazon to serve with my Asian dishes, so good and just a natural fiber made into noodles. They smell a little funny when you open, but just rinse under water in a colander and then toss with whatever sauce you want them to soak up. Other great options here would be kelp noodles or a batch of caulirice. Just toss whatever you choose with the reserved sauce and then serve your chicken mixture over it.
10. Enjoy! My husband gave this rave reviews : )