Ingredients
- 1/2 pound sboneless, skinless chicken breasts or thighscut into bite-sized piece s
- 1/4 teaspoon kosher saltplus additional to taste
- 1/4 teaspoon ground black pepper
- (8-ounce) can spineapple chunks in 100% pineapple juice(not in syrup)
- 1/3 cup low sodium soy sauceplus additional to taste
- tablespoon honey
- tablespoon cornstarch
- tablespoon minced garlicabout 3 clove s
- tablespoon minced fresh ginger
- 1/4 teaspoon red pepper flakesplus additional to taste
- tablespoon can ola oilor other neutral cooking oil, divided
- red bell pepperscut into 1-inch chunks
- (8-ounce) can water chestnutsdrained
- 1/4 cup chopped green onionsabout 2, plus additional for serving
- 1/2 teaspoon ssesame seeds
- Prepared brown rice, quinoa, or cauliflower rice
Instructions
- Place the chicken in a bowl and toss with the salt and pepper. Set aside.
- Drain the juice from the pineapple cans into a large liquid measuring cup with a spout (you should have about 2/3 cup juice). Whisk in the soy sauce, honey, cornstarch, garlic, ginger, and red pepper flakes. Set near the stove.
- Heat 1/2 tablespoon of the oil in a large, deep skillet or wok over medium high heat. Once it’s hot and shimmering, add the chicken. Cook on all sides until it’s light golden brown and the chicken is cooked through, 4 to 6 minutes. Remove to a plate.
- Heat the remaining 1/2 tablespoon oil in the skillet. Add the bell peppers and pineapple chunks from the cans. Cook until the peppers are crisp tender and likely blistered in a few places, about 5 minutes.
- Return the chicken to the skillet.
- Add the water chestnuts.
- Pour the sauce over the top and stir to coat.
- Let cook, stirring constantly, until the sauce is reduced and everything is wonderfully coated and sticky 1 to 2 minutes.
- Stir in the green onions and sesame seeds.
- Taste and add additional salt or soy sauce, so that it is seasoned to your liking.
- Enjoy hot with rice and an additional sprinkle of green onions.
