Stir-Fried Hot and Sour Pineapple Chicken

Ingredients

• 1/2 cup orange marmalade or apricot jam
• 3 tablespoons rice wine vinegar
• 3 tablespoons water or low-sodium broth
• 2 tablespoons tamari sauce (or soy sauce if gluten isn't a concern)
• 1 tablespoon cornstarch
• 1/4-1/2 teaspoon cayenne pepper ( to taste)
• 1 red, orange or yellow bell pepper (or a mixture) (sliced into strips)
• 1 1/2 cups chopped pineapple (fresh or frozen)
• 1 tablespoon grated fresh ginger
• 2 garlic cloves (grated or pressed)
• 1 serrano or jalapeno pepper (finely chopped)
• 1 1/2 pounds boneless, skinless chicken thighs or breast (sliced into 1/4-inch strips)
• 1 teaspoon kosher salt
• 2 tablespoons neutral high-heat vegetable oil, such as avocado or canola
• 1/4 cup fresh cilantro leaves (chopped)
• 3 green onions (green and white parts chopped)

Instructions

1. 1

   --- To make the stir-fry sauce ---

2. 2

   Stir together all ingredients in a bowl until combined. Set aside.

3. 3

   --- For the chicken ---

4. 4

   Put the bell pepper, pineapple, ginger, garlic and serrano pepper in a medium bowl.

5. 5

   Sprinkle the chicken evenly with the salt. Heat a large skillet or saute pan over medium-high heat until a drop of water sizzles and immediately evaporates. Add the oil and the chicken. Cook 1 minute without disturbing, then stir the chicken and continue cooking until the chicken is cooked through and no longer pink.

6. 6

   Stir in the pineapple mixture and cook for 1 minute. Pour in the sauce and cook until the sauce is bubbling and thickened, about 2 minutes.

7. 7

   Remove from the heat and add the cilantro and green onions. Serve hot over cooked rice or rice noodles.