Pineapple Chicken Stir-Fry

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons cornstarch, divided
• 1/4 cup low-sodium soy sauce, divided
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon toasted sesame oil
• 2 tablespoons avocado oil or other high-heat oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated or minced
• 2 scallions, sliced, for garnish
• 1 teaspoon sesame seeds, for garnish

Instructions

1. 1

   In a medium bowl, combine the chicken pieces with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Toss until the chicken is evenly coated. Set aside.

2. 2

   In a separate small bowl, drain the juice from the can of pineapple (reserve about ½ cup of juice). To the juice, add the remaining 3 tablespoons of soy sauce, rice vinegar, brown sugar, and the remaining 1 tablespoon of cornstarch. Whisk until the cornstarch is fully dissolved.

3. 3

   Place a large skillet or wok over medium-high heat and add 1 tablespoon of high-heat oil. Once shimmering, add the chicken in a single layer (work in batches if necessary). Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.

4. 4

   Add the remaining tablespoon of oil to the skillet. Add the chopped onion and bell peppers, and stir-fry for 3-4 minutes until crisp-tender. Add the minced garlic and ginger and cook for another 30 seconds until fragrant.

5. 5

   Pour the prepared sauce mixture into the skillet with the vegetables. Stir constantly as it comes to a simmer. The sauce will thicken and turn glossy in about 1-2 minutes.

6. 6

   Return the cooked chicken to the skillet along with the reserved pineapple chunks. Stir to coat everything in the sauce and heat through for about one minute. Turn off the heat and stir in the sesame oil.

7. 7

   Serve immediately over rice, garnished with sliced scallions and sesame seeds.