2-4 boneless, skinless chicken breasts, cut into chunks
2 green bell peppers, tops removed, seeded and chopped
1 cup of chopped fresh pineapple
1 tbsp sesame oil
3 tbsp coconut aminos
1/2 tsp Red Boat Fish Sauce
1 tsp red pepper flakes
2 cloves garlic, minced
1 tbsp ginger root, minced
Salt and black pepper to taste
Process:
Place chunks of chicken and bell pepper into a large Ziploc bag.
In a small mixing bowl, whisk together sesame oil, coconut aminos, fish sauce, red pepper flakes, garlic, ginger, salt and pepper.
Pour marinade over chicken and bell pepper, make sure all is evenly coated, seal bag, and place in the fridge for 1 hour prior to grilling.
Preheat grill to medium-high heat.
Using metal, or wooden skewers (if using wood, be sure to soak skewers for 1 hour prior to grilling), skewer chicken, bell pepper, and pineapple, alternating as desired.
Grill skewers 12 minutes, turning every 3-4 minutes.
Additional toppings of choice: Avocado, Guacamole, Salsa, etc.
Instructions:
Heat 2 tablespoon oil of choice in a large skillet on medium heat. Add the onions, green onions, bell pepper, and carrots and cook until all are softened, about 2-4 minutes. Add the garlic and cook for an additional minute.
While the vegetables are cooking heat another large skillet on medium heat and add one to two tablespoons of oil to coat the bottom of the pan. Crumble chicken into the pan and sprinkle with salt and chili powder. Cook the chicken without stirring until it is browned on one side, then turn the pieces over to brown the other side. At this point you can also make sure the chicken is broken into small pieces or crumbled. Once the chicken is just cooked through, stir in vegetables and sprinkle with more salt and chili powder to taste. You can also add a little ground black pepper too. Remove from heat. Stir in fresh parsley or cilantro.
To serve place the chicken vegetable mixture into lettuce cups and serve with toppings of choice. I used avocado or guacamole and salsa. Yum!
into 8 slices, then quarter each slice
, toss apples, xylitol and lemon juice
