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27Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. chicken breast (sliced into 1 inch cubes.)
- 3 cups cooked rice (I prefer jasmine or basmati.)
- 2 cups pineapple (fresh diced, cored and peeled; roughly 2/3 of a pineapple)
- 3 turnips (medium sized, cut into bite size cubes)
- 1 squash (cut into large half moons about half an inch thick)
- 1 zucchini (cut into large half moons about half an inch thick)
- 2 carrots (sliced into coins about 1/2 an inch thick)
- 1 red onion (large, sliced into large cubes)
- 1 red pepper (sliced into large cubes)
- 1 inch ginger (piece of, grated on a microplaner)
- 3 cloves garlic (grated on a microplaner)
- 1 pinch chili flakes
- 3 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1/4 cup pineapple juice
- 1/2 fresh squeezed lemon juice
- 1/2 sweet and sour sauce
- salt
- pepper
- coconut oil
- olive oil
- scallions (sliced, for garnish, optional)
- 3 heads broccoli (cut into florets)
- 1 Tbsp. powdered ginger
- pepper
- salt
- olive oil
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