Low Sodium Pineapple Chicken Stir Fry over White Rice

Updated at: Wed, 16 Aug 2023 20:09:20 GMT

Step 1

Start by slicing your onion and pepper into strips and set aside. Slice the asparagus in half and set aside as well. On a separate cutting board cut up your chicken into bite sized cubes and set those aside as well.

Step 2

Grab a bowl and mix pineapple juice (you can use the juice from the can of pineapples), coconut aminos, brown sugar, hoisin sauce, garlic (minced), and red pepper flake and set aside.

Step 3

Heat a deep pan with olive oil. Once heated add in your onion and red pepper. Cook until onion is translucent and pepper is soft. Grab a small pot and fill with water. Bring the water to a boil and cook your asparagus until soft. 2 to 3 minutes.

Step 4

Once all the vegetables are cooked transfer them into a bowl and set aside.

Step 5

In the same pan add in olive oil and chicken. Cook chicken until no longer pink.

Step 6

While your chicken is cooking grab a bowl and mix your cornstarch and water together which will create a slurry. This will be used to thicken up your sauce. Set your bowl aside.

Step 7

Once your chicken is cooked, add back in your onion, and pepper. Add in your sauce mixture, and slurry, mix to combine. Bring your pan to a simmer allowing the sauce to thicken up.

Step 8

Cook your rice as per the packages direction. I like to use the Bens Original ready rice

Step 9

While the sauce is thickening add in your pineapple and stir to combine.

Step 10

If your sauce is not thickening up you can add more cornstarch and water to a 1:1 ratio.

Step 11

Once the sauce is thicken to your liken plate and serve.

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