Description
This delicious garlic chicken dish is combined with edamame and pineapple for a sweet savory meal.
Ingredients
Scale
- 1/4 cup tapioca starch (or potato starch)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
- 2 Tablespoons avocado oil
- 1–2 Tablespoons pineapple juice
- 3 Tablespoons rice vinegar
- 1/3 cup honey
- 2 Tablespoons tomato paste
- 1 Tablespoon tamari (or soy sauce, coconut aminos)
- 2 1/2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1–2 Tablespoons avocado oil
- 2 cups shelled edamame
- 1 cup sliced bell peppers
- 1 cup cubed pineapple
- 1/2 teaspoon salt
- 2 cups cooked jasmine rice
- 1 medium green onion stalk (chopped, for garnish)
Instructions
- In a medium bowl combine tapioca starch, garlic powder, salt, and pepper.
- Add in the cubed chicken and toss until well coated.
- In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in the chicken.
- Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes (or until the outsides are golden brown and the chicken is fully cooked). Once cooked stir a bit to break up the pieces.
- While the chicken cooks – In a large bowl mix the sauce ingredients, and set aside about 1/4 cup of the sauce.
- Transfer to a paper towel to allow any excess oil to drip off.
- Once the oil has dripped off the chicken add it to the large sauce bowl and toss/mix until fully coated.
- Add more avocado oil to the pan and bring up to medium-high heat.
- Add in the edamame, bell peppers, and salt, cooking for about 7-10 minutes and stirring occasionally, until the veggies start to soften.
- While the veggies cook, divide the rice equally between 4 bowls or meal prep containers.
- Assemble the bowls – evenly divide the veggies and chicken, add pineapple chunks, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!
Notes
- Adjust the pineapple juice to taste for desired sweetness.
- Ensure chicken is fully cooked before serving.
- This dish is best served fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg