NutritionallySound-DeliciouslyBound: Sweet Ginger Chili Stir-Fry

This is one of my husbands favorite dishes, he describes it as sweet and sour chicken with a kick! We made this recipe up as a healthy alternative to chinese take-out. We love chinese food but often don't eat it because of how unhealthy it tends to be, with the breaded and fried chicken and loads of MSG and high fructose corn syrup it often contains! This dish is super easy to make and sure to curb your chinese take-out cravings!

Ingredients

1 large chicken breast cut into bite size pieces
2-3 Tbsp coconut oil (why coconut oil?)
1 green pepper diced
1/2 onion diced
1 large carrot or a large handful of baby carrots chopped
1 small can pineapple chunks in 100% juice
1 cup brown rice cooked according to package directions
1 jar sweet chili ginger sauce (made by the ginger people, pictured below)

To prepare

Cook rice according to package directions. You can get organic quick cooking brown rice in the bulk foods section of Mama Jeans which is what I like to use because it cooks much quicker than regular rice. 2 cups water to 1 cup rice. Once you have your rice cooking chop up all your chicken and veggies.

Next, heat coconut oil in a large skillet on medium to high heat. You want to get it piping hot because since we aren't breading the chicken you want it to sizzle and brown. Once oil is hot, add chicken. Cook until it starts to brown and get a little crispy, it should look something like this.

Next add all of your chopped veggies, don't add the pineapple yet. Cook veggies just until tender, I cook mine 2-3 minutes because I like them to stay slightly crunchy but you could cook them longer if you like them more tender. Once your veggies are cooked to your liking add in the pineapple and cook for just a minute or 2. Last pour half of the bottle of sweet ginger chili sauce over stir fry mixture, you could use more if you prefer a little more sauce. Here is what the bottle of sauce looks like.