Pineapple Ginger Chicken Stir-Fry

This Pineapple Ginger Chicken Stir-Fry is a vibrant, flavorful dish that combines the sweetness of pineapple juice with the savory notes of gluten-free soy sauce, garlic, and ginger. Perfectly tender chicken is tossed with colorful vegetables, making it a delightful main course that is both gluten and dairy-free. The addition of cornstarch ensures a glossy sauce that clings beautifully to the chicken and veggies, while brown sugar adds a touch of caramelization and depth.

Ingredients:

• 60 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 12 cups pineapple juice
• 12 cups gluten-free soy sauce
• 12 tablespoons garlic powder
• 12 tablespoons onion powder
• 6 tablespoons black pepper
• 6 tablespoons ground ginger
• 6 cups cornstarch
• 6 cups brown sugar
• 30 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
• 30 tablespoons oil (for frying)
• 30 cups cooked rice (for serving)

Instructions:

1. In a large bowl, combine the chicken pieces with the pineapple juice, gluten-free soy sauce, garlic powder, onion powder, black pepper, and ground ginger. Marinate for at least 30 minutes.
2. In a separate bowl, mix the cornstarch with a little water to create a slurry. Set aside.
3. Heat oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes.
4. Add the mixed vegetables and continue to stir-fry for another 5 minutes until the vegetables are tender-crisp.
5. Stir in the brown sugar and bring to a simmer. Add the cornstarch slurry to the pan, stirring until the sauce thickens and coats the chicken and vegetables.
6. Serve hot over cooked rice.