Better Than Takeout Pineapple Chicken (Print version)

Tender chicken, pineapple, peppers, and cashews tossed in a glossy sweet-savory sauce for a fast takeout-style dinner.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breast, cut into bite-size pieces
02 - 2 tablespoons soy sauce or gluten-free tamari
03 - 3 tablespoons cornstarch
04 - 2 tablespoons neutral oil, divided

For the sauce and stir-fry

05 - 1 red or green bell pepper, cut into 1-inch pieces
06 - 1/2 medium red onion, cut into 1-inch pieces
07 - 3 green onions, sliced, white and green parts separated
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh ginger, minced
10 - 1 can (14 oz or 398 ml) pineapple chunks, drained with 1/4 cup juice reserved
11 - 1/3 cup (80 ml) sweet chili sauce
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon brown sugar or honey
14 - 1 cup (140 g) roasted unsalted cashews
15 - Cooked jasmine rice, for serving

# Instructions:

01 - Place the chicken in a bowl and toss with soy sauce. Sprinkle in the cornstarch and toss until the pieces are lightly and evenly coated.
02 - In a small bowl, stir together the reserved pineapple juice, sweet chili sauce, rice vinegar, and brown sugar. Set it near the stove.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until browned and cooked through to 165°F. Transfer to a plate.
04 - Add the remaining 1 tablespoon oil to the skillet. Stir in the bell pepper, red onion, and white parts of the green onions. Cook for 2-3 minutes until crisp-tender.
05 - Add the garlic and ginger and stir for 30 seconds. Add the pineapple chunks and cook for 1 minute to warm them through.
06 - Pour in the sauce and let it bubble for 1-2 minutes until glossy. Return the chicken to the skillet with the cashews and green onion tops. Toss until coated and serve hot over rice.

# Good to know:

01 - Prep every ingredient before heating the skillet because the stir-fry cooks quickly.
02 - Use gluten-free tamari and a gluten-free sweet chili sauce if needed.
03 - Best served immediately over rice while the cashews are still crunchy.

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