skip to Main Content

Questions about the 60day? Email the team

Hawaiian Chicken Stir Fry

hawaiian chicken stir fry

Prep time: 15 minutes | Cook time: 20 minutes

4 Servings | Calories: 305 | Protein: 28 | Fat: 5 | Carbs: 28

Gluten-Free, Dairy-Free


  • 1 lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 tbsp ghee or coconut oil
  • 3 garlic cloves minced
  • 1 red pepper, chopped into 1’ pieces
  • 1 orange pepper, chopped into 1’ pieces
  • 1 cup sugar snap peas
  • ¼ red onion, chopped into 1’ pieces
  • ½ cup rice
  • 1 cups water
  • 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 tbsp 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 15-20 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, and onion. Cook for 4-5 minutes.
  7. Add chicken back to the pan and pour in the prepared Hawaiian sauce.
  8. Simmer dish for 2-3 minutes until thickened. Taste and add more salt, as needed.
  9. Serve over rice.
  10. Optional: Sprinkle with sesame seeds and chopped green onions.