Ginger Pineapple Chicken Stir Fry

This recipe has a handful of ingredients - but trust me its SO worth it - YUMMM! Its the perfect mix of spice with a little sweet.

Get your grocery list ready //

• 3 Tbsp sesame oil or olive oil (I like sesame oil for this recipe)

• 1 1/2 lbs. ground chicken

• black pepper and chili flakes

• 3 Tbsp salted butter (I use a plant based spread)

• 1-3 Tbsp Thai red curry paste (I like to add 2-3 Tbsp)

• 3-4 cloves garlic - chopped

• 1 Tbsp chopped fresh ginger (I take the lazy way out and use pre-ground ginger)

• 2 bell peppers - sliced (I typically choose red bell peppers)

• 1 1/2 cups fresh pineapple chunks

• 1 cup cashews

• 1/2 cup tamari or soy sauce (I use coconut aminos)

• 1-2 Tbsp honey or real maple syrup (I tend to mix this up depending on what I have at home)

• 1/2 cup fresh cilantro - chopped

• 4 green onions - chopped

• 1/4 cup fresh chopped Thai basil or basil

• Sweet Thai chili sauce and sesame seeds

Combined the oil, ground chicken and black pepper and chili flakes in a large skillet and cook until brown. Add in the chili paste, butter, garlic, and ginger.

Mix in the peppers, 3/4 cup pineapple and cashews. Cook another 2-5 minutes and add in the tamari/soy sauce and honey/maple syrup. Once the sauce has coated the chicken, you can remove from heat.

In a separate bowl, toss together 3/4 cup pineapple, cilantro and basil.

Serve over a bowl of rice. Top with pineapple, cilantro, basil mix. Add chopped green onions and sesame seeds and serve with sweet Thai chili sauce. Enjoy!

I love this dish - its easy to make a full of flavor!!

Recipe brought to you by Half Baked Harvest - Tieghan Gerard