Instructions
Step 1: In a bowl, toss diced chicken with cornstarch and soy sauce. Let marinate for 10-15 minutes.
Step 2: In a small bowl, whisk together all sauce ingredients until well combined. Set aside.
Step 3: Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-7 minutes until golden and cooked through. Remove and set aside.
Step 4: In the same skillet, add chopped bell pepper and stir-fry for 2-3 minutes until slightly softened.
Step 5: Add pineapple chunks and cooked chicken back to the skillet. Pour in the sauce and stir to coat everything evenly. Simmer for 2-3 minutes until the sauce thickens slightly.
Step 6: Serve the stir-fry over a bed of rice and garnish with chopped green onions or chives.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through. Keep rice and stir-fry separate for best texture when reheating.
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