Ingredients
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1 8 ounce can pineapple chunks, drained and juices reserved
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon rice vinegar
- 3-4 teaspoons vegetable oil, divided
- 1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
- (you could also use pork tenderloin, or sliced boneless pork chops)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 3 cups broccoli florets
- 1/2 cup chopped bell pepper, stemmed , seeded, and cut into 1/2 inch squares
- 1/2 cup chopped onions
- hot cooked white or brown rice
Preparation
Step 1
Start cooking your rice so it will be ready.
Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
*If you’re using a stainless steel pan, save pineapple juice for de-glazing it
heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper and onion. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.