- Serves: 6
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free
Ingredients
- 1 tablespoon tamari
- 1 tablespoon seasoned rice wine (mirin)
- 4 teaspoons minced garlic
- 4 ounces canned tidbits pineapple, drained and juice reserved
- 2 1/2 pounds boneless, skinless chicken thighs, thinly sliced
- 1 tablespoon safflower or sunflower oil
- 1 bunch green onions, thinly sliced
- 2 carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 3/4 pound crimini mushrooms, thinly sliced
- 4 teaspoons arrowroot powder
- 3/4 cup toasted cashew pieces
- 3 cups cooked brown rice
Directions
Combine tamari, mirin, garlic and reserved pineapple juice. Marinate chicken thighs in the mixture for 30 minutes.
Preheat a wok or large frying pan over high heat and add oil. Briefly stir-fry each vegetable separately, until tender-crisp and brightly colored. Stir-fry pineapple last, until it’s hot and slightly caramelized.
Drain chicken, reserving marinade. Stir-fry chicken until almost done, at least 5 minutes.
Lower the heat to medium-high. Mix reserved marinade with arrowroot. Return vegetables to the wok and add marinade. Heat the sauce until it thickens; add toasted cashews.
Stir in cooked rice and serve.
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