Spicy Tropical Chicken Stir Fry

This recipe is great as a low carb (and mostly “Paleo” friendly) entree. Diet food never tasted so good!

If you really need your starches, substitute rice for the zucchinis!


Marinade:
1 cup pineapple juice
3 Tbsp olive oil
1 tsp ground allspice
2 tsp thyme
1 tsp nutmeg
2 tsp ground chilis
1 tsp cinnamon
1 tsp sea salt
2 tsp freshly ground pepper
8 cloves garlic

6 chicken breasts, sliced into strips
1 mango, peeled, seeded, and chopped into small chunks
2 oranges, sectioned, seeded and chopped into small chunks
1 can coconut milk
2lbs frozen stir fry veggie mix
6 zucchinis
½ cup salted cashews, chopped.

Mix all marinade ingredients together, pour over chicken. Cover and let marinate in fridge for at least 1 hour.

Pour chicken and marinade into a large fry pan or wok. Brown chicken, then add mango, orange, and coconut milk to the pan. Stir well, cover, and cook 5 minutes. Add stir fry veggies, stir in, cover, and let cook 10 mins.

While chicken and veggies are cooking, use a vegetable peeler to ribbon the zucchinis. Put into a large pot of boiling water, cook for 5 minutes.

Drain zucchini, mound onto serving plates. Add cashews to chicken and veggies, then serve over zucchini “noodles”

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