Pineapple Ginger Chicken Stir-Fry (Copycat Recipe)

This vibrant Pineapple Ginger Chicken Stir-Fry combines the sweetness of pineapple juice with the savory depth of gluten-free soy sauce, creating a delightful balance of flavors. The dish is enhanced with garlic powder, onion powder, and ground ginger, providing aromatic warmth. Perfect for serving a large group, this recipe is gluten-free, dairy-free, and packed with satisfying textures, making it a wholesome option for any gathering.

Ingredients:

• 15 cups pineapple juice
• 15 cups gluten-free soy sauce
• 3 cups garlic powder
• 3 cups onion powder
• 1.5 cups black pepper
• 3 cups ground ginger
• 15 cups cornstarch
• 15 cups brown sugar
• 30 pounds chicken breast, cut into bite-sized pieces
• 30 bell peppers, sliced
• 30 cups broccoli florets
• 30 carrots, julienned
• 30 green onions, sliced for garnish

Instructions:

1. In a large mixing bowl, combine pineapple juice, gluten-free soy sauce, garlic powder, onion powder, black pepper, ground ginger, and brown sugar. Mix well to create a marinade.
2. Add the chicken pieces to the marinade and let it sit for at least 30 minutes to absorb the flavors.
3. In a large wok or skillet, heat some oil over medium-high heat. Once hot, add the marinated chicken and stir-fry until cooked through and slightly caramelized.
4. Add the sliced bell peppers, broccoli florets, and julienned carrots to the wok. Stir-fry for an additional 5-7 minutes until the vegetables are tender yet crisp.
5. In a separate bowl, mix cornstarch with a little water to create a slurry. Add this to the stir-fry to thicken the sauce, stirring continuously until the sauce coats the chicken and veggies nicely.
6. Serve hot, garnished with sliced green onions.