Ingredients
Equipment
Method
- In a medium frying pan, heat the avocado oil on medium heat. Add in the fresh ginger and cook until fragrant, about 30 seconds.
- Turn the heat to medium-high and add in the pineapple juice, hot sauce, and coconut aminos. Bring to a boil.
- Once boiling, whisk 2 teaspoons of the sauce with 1 teaspoon of tapioca starch in a small bowl until smooth.
- While whisking, pour in the tapioca starch mixture until well-mixed. Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes.
- Turn down the heat to medium-low and cook for 1 minute until the sauce becomes shiny.
- Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken.
- Place the tapioca starch and a pinch of salt and pepper in a large Ziploc bag. Add in the cubed chicken and shake until evenly coated.
- Heat 1 tablespoon of avocado oil on medium-high heat in a large frying pan. Add half of the chicken pieces and cook until golden brown, about 2-3 minutes.
- Flip and cook until the other side is golden brown. Then, transfer to a paper towel-lined plate and lightly press out any excess oil.
- Repeat with the remaining oil and chicken.
- Add the cooked chicken to the sauce, along with the pineapple tidbits, and toss to coat it evenly.
- Serve over cauliflower rice (or white rice) and garnish with sliced green onion and sesame seeds. Enjoy!
Notes
Keep any leftovers in an airtight container in the fridge for up to three days to maintain freshness.