Ingredients
Scale
- 2 Tbsp avocado oil (divided)
- 1 cup diced boneless skinless chicken breasts
- 1/2 cup diced yellow onion
- 2 cloves garlic (minced)
- 1 tsp minced fresh ginger
- 1 cup fresh pineapple chunks
- 3/4 cup frozen peas and carrots (thawed)
- 3 cups cooked jasmine rice
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp plant-based oyster sauce
- 1 tsp toasted sesame oil
- 2 green onions (diced)
Instructions
- Heat 1 tablespoon of avocado oil in a wok or large skillet over medium-high heat. Season the chicken with salt and pepper, then cook until browned and cooked through, about 5-7 minutes. Remove from the pan.
- In the same pan, add another tablespoon of avocado oil, then sauté the onion, garlic, and ginger until fragrant.
- Add pineapple chunks and thawed peas and carrots; stir-fry for an additional 3-4 minutes.
- Mix in the cooked jasmine rice along with soy sauce, plant-based oyster sauce, and toasted sesame oil. Stir well and heat through for another 3-5 minutes.
- Garnish with diced green onions before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 425
- Sugar: 8g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg