Ginger Pineapple Chicken Stir Fry

Ingredients

olive oil

4 tbsp

ground chicken

Veganextra-firm tofu pressed and crumbledpress first, sear longer for color

3 lb3 lb

black pepper

to taste

Thai red curry paste

4 tbsp

butter

Veganolive oil

6 tbsp6 tbsp

garlicminced

6 cloves

gingerminced

2 tbsp

bell pepperchopped

4 cups

pineapplefresh, chunked

3 cups

cashews

Vegantoasted pumpkin seeds

1 cup1 cup

tamari

6 tbsp

honey

Veganmaple syrup

4 tbsp4 tbsp

cilantrochopped

1/2 cup

Thai basilchopped

1/2 cup

green onionchopped

1/2 cup

steamed ricecooked

6 cups

sweet Thai chili sauce

to taste

sesame seeds

to taste

Method

1. 01Heat oil in a large skillet over medium heat. Add chicken and black pepper, breaking up meat as it cooks until browned, about 5 minutes.5 min
2. 02Add curry paste, butter, garlic, and ginger. Cook 2 minutes until butter browns and chicken crisps.
3. 03Mix in bell peppers, 3/4 cup pineapple, and cashews. Cook 2 to 5 minutes.5 min
4. 04Pour tamari and honey over the mixture. Cook until sauce coats chicken, 2 to 3 minutes. Remove from heat.
5. 05Toss remaining 3/4 cup pineapple with cilantro and Thai basil.
6. 06Serve chicken and peppers over rice. Top with pineapple mixture, green onions, sweet Thai chili sauce, and sesame seeds.