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Ingredients
2 to 3 pounds organic chicken tenders, cut into bite pieces
1 pound ripe pineapple, cut into chunks
2 medium tomatoes, cut into chunks
2 cloves garlic, minced
⅓ cup San J Tamari Soy Sauce - gluten free
2 to 3 bay leaves
½ of lemon juice
salt and pepper
1 tablespoon Clabber Girl Cornstarch - gluten free
water
vegetables oil
Instructions
- Place the chicken in a large bowl. Add garlic, soy sauce, bay leaves, lemon juice and season with pepper. Let marinate in the fridge for at least 30 minutes.
- Stir together the cornstarch and 1 or 2 tablespoons of water and set aside.
- Heat a cast iron pan over medium heat. Add a splash of vegetable oil on the pan and cook the chicken for few minutes then add the tomatoes and pineapple chunks. Cook until soft.
- Add the cornstarch mixture. Stir until thickened, add water if it gets too thick. Serve over rice.
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