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Hawaiian Chicken Stir Fry

hawaiian chicken stir fry

Prep: 15 minutes | Cook: 20 minutes | Servings: 4

1 Serving | Calories: 305 | Protein: 28 | Fat: 5 | Carbs: 28

Gluten-Free, Dairy-Free


  • ½ cup rice
  • 1 cups water
  • 1 lb. boneless, skinless chicken breasts or thighs cut into bite-size pieces
  • 1 tbs. ghee or coconut oil
  • 3 garlic cloves minced
  • 1 red pepper, chopped into 1” pieces
  • 1 orange pepper, chopped into 1” pieces
  • ¼ red onion, chopped into 1” pieces
  • 1 cup sugar snap peas
  • Optional: Green onion and sesame seeds

Hawaiian Sauce

  • 1 cup fresh or canned pineapple chunks
  • ½ cup coconut aminos
  • 2 tsp. fresh ginger, minced
  • 3 tbs. apple cider vinegar
  • 2 tsp. arrowroot starch


  1. Add rice and water to small pot. Bring to boil, reduce to low heat and let simmer for 15 to 20 minutes.
  2. While rice is cooking, place all ingredients for the Hawaiian sauce in a blender and blend until smooth. Set aside.
  3. Toss the chopped chicken pieces with salt.
  4. Heat ghee or coconut oil in a large skillet over medium-high heat.
  5. Add the chicken to the pan and cook, stirring until browned on all sides, about 5 minutes. Remove from the pan.
  6. Add garlic to the pan and stir for 1 minute, until fragrant. Add the red pepper, orange pepper, onion, and sugar snap peas. Cook for 4 to 5 minutes.
  7. Add chicken back to the pan and pour in the prepared Hawaiian sauce.
  8. Simmer dish for 2 to 3 minutes until thickened. Taste and add more salt, as needed.
  9. Serve over rice.
  10. Optional: Sprinkle with sesame seeds and chopped green onions.


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.