1 medium white onion chopped
1 fennel bulb roughly chopped
¼ cup low sodium soy sauce
2 tablespoons agave
3 tablespoons rice vinegar
1 teaspoon Thai roasted red pepper chili paste
1 teaspoon minced garlic
¼-½ teaspoon ginger root finely chopped
2 teaspoons roasted sesame seed oil
¼ teaspoon Sandra’s Spice
salt and ground black pepper to taste
1 lb chicken
2 green peppers chopped
¾ cup pineapple chopped
1 tablespoon fresh cilantro finely chopped
In a sauté pan over medium heat, lightly coat with olive oil, add onion, fennel a pinch of salt, pepper and stir until onions are translucent. Remove from heat and set aside.
In small bowl add soy sauce, agave, rice vinegar, Thai roasted red pepper chili paste, minced garlic, ginger sesame seed oil, Sandra’s Spice and mix.
In a medium sauté pan, over medium low heat, lightly coat with olive oil, add chicken, lightly sprinkle salt and black pepper. When chicken turns white turn and continue cooking over low heat. Add fennel, onion, marinade, green pepper, pineapple and stir until chicken is cooked through. Garnish with fresh cilantro.