An easy week night dinner that also works well as a meal prep recipe! You can serve with just rice OR you can do rice and stir fried veggies as a base.
Serves: 1-2 people
Time: 5 minutes prep, 30 minutes cooking
You’ll need:
1 chicken breast
1 tablespoon coconut oil (olive or avocado oil will work too)
2 garlic cloves
1 shallot
1/2 cup diced fresh pineapple
for serving: rice, sesame seeds, diced green onion
Sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sriracha
1/2 tablespoon sesame oil
1 teaspoon brown sugar
1/2 teaspoon white or black pepper
Instructions:
Cut the chicken breast into bite sized pieces (1 inch cubes). Mix the sauce in a bowl and then add the chicken, marinate at least 30 minutes.
dice the onion and shallot, add to a skillet with coconut oil. cook a couple minutes, add in the chicken + the marinade. Cook over medium high heat. Once the chicken is cooked on the outside, add in the pineapple.
Cook until the sauce thickens and gets darker brown in color. Should take about 15 minutes.
Plate the rice and chicken, top with diced green onion and sesame seeds.