2 lbs boneless chicken breast (can use thighs or tofu for vegetarian)

4 tbsp soy sauce or Braggs liquid aminos (divided)

3 tbsp minced ginger (divided)

1/4 flour (gf or reg)

1 tbsp sesame oil (can use coconut or avocado oil too)

1 tbsp minced garlic

2 cups chopped broccoli (can use box chow, zucchini or your favorite veg.)

2 cups chopped red pepper

2 cups chopped onion

2 cups chopped pineapple

1 tsp hot chili oil (adjust amount based on how spicy you like things)

2 tbsp rice vinegar


put chicken in a large bowl.  Add 2 tbsp soy sauce, 2 tbsp minced ginger and stir well. Cover and put in fridge for at least 1 hour  and up to 8 hours. Add 1/4 cup flour and stir well. Preheat oven or air fryer to 400°. Place chicken in single layer and cook (oven 30 minutes / air fryer 15 minutes). You may have to do chicken in batches in using air fryer as you want only a single layer.

Put oil in a pan and add 1 tbsp ginger and garlic. Cook for 2 minutes and add broccoli, peppers, onion. Cover and cook for 10 minutes or until vegetables are crisp and tender. Add cooked chicken and stir.

I suggest using frozen pineapple and letting it thaw. Add pineapple and juices, chili oil, 2 tbsp soy sauce and 2 tbsp rice vinegar. Blend until smooth and pour over chicken and vegetables and still well.


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