Have you watched the Unbreakable Kimmy Schmidt on Netflix?? I’m kind of obsessed, and by that I mean I watched the whole season in three days. I love the main characters out look on life. Bad things, very bad things happened to Kimmy, but she doesn’t let that get her down! She is a burst of sunshine that steams from her stunted youth to the fact she always believed she would be free. I know it’s just a TV show, but it does put your life in perspective. Bad stuff might happen and derail your plan, but that doesn’t mean your life is over. It doesn’t mean anything. You just have to look on the bright side, smile and believe good stuff is on the horizon!
Who loves a good stir fry? A couple of weeks ago, one of my friends asked for a stir fry recipe, and I realized I was severely lacking in options. A stir fry makes a great weeknight dinner because it cooks up fast! You can make this meal from prep to table in less than 30 minutes! A stir fry also is packed with veggies so it is a main dish and side all in one! I love this sweet and sour stir fry because it contains ingredient you probably have in your pantry! This sweet and sour stir fry is also Whole30 compliant because it is only sweetened with pineapple.
Also I shared a new recipe for Bacon Ranch Meatballs with Avocado Ranch dip on The Everyday Maven. These meatballs were inspired by the classic California Club sandwich. Ground turkey mixed with crispy bacon, red onions and zesty ranch then paired with avocado dip. Be sure to check it out here!
Ingredients
- 1/2 tbls coconut oil
- 1 lb chicken breasts, cut into bite sized pieces
- 2 cups broccoli, cut into bite sized pieces
- 1 bell pepper, deseeded and cut into chunks
- 15 oz can diced pineapple, drained
- 1/2 cup raw cashews
- 1 tbls tapioca starch, dissolved in 1 tbls water
- 2 green onions, diced
- 1/4 cup pineapple juice
- 1/4 cup coconut aminos
- 2 tbls rice wine vinegar
- 2 tbls tomato paste
- 1 tbls fresh ginger
Directions
- In a large skillet melt coconut oil.
- Add chicken and cook until all sides aren’t pink.
- Mix together all sauce ingredients
- Add veggies, pineapple, cashews and sauce to the skillet.
- Toss until everything is throughly coated.
- Bring to a boil, cover and cook for 5 minutes.
- Stir in dissolved tapioca starch to help thicken the sauce.
- Serve with a sprinkle of green onions!
Notes
I love using the remaining pineapple juice in smoothies!
Enjoy!
x vanessa
oh YUM this will be on my menu next week!!
yeah!! Thank you!
Is Tomato Pasta a typo? Tomato Pesto? Just wanna make sure I get it right. Thanks!!!!!
It is most definitely a typo! Thank you so much for catching it!! It should read “tomato paste.” It’s fixed now.
This sounds so good – I am filing it in my “to make” folder! And, thank you again so much for the lovely guest post and awesome recipe 🙂
Ohh this looks delicious and like the perfect thing to perk up my menu this week! I can’t wait to make it!
Made today…used less pineapple and didn’t have enough coconut amino….still yummy. I doubled the recipe and have helpings in the freezer.
Sounds great! I love making extra to freeze too!
I made this tonight. I’m on day 4 of the Whole 30 and an optimist about cooking Chinese at home despite the never ending fails that I’ve had. Most of the recipes end up tasting weird, the balance is off, the chicken is gross. Well, this one was different. My husband and I (and dog) really liked this recipe! I think the use of tomato paste was the trigger. The sweetness was just right and not too overpowering. I’m going to keep this to use again. Thanks and ROCK CHALK! 😉
Yeah I am so happy you liked it!! Rock Chalk!!
I found this recipe on Pinterest and wanted to say it is so delicious I made it today and my husband said its a keeper! Thank you!
Aww thank you so much!!