Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground ginger
  • 1 tbsp (15ml) vegetable oil (or peanut oil)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 1 cup (150g) fresh pineapple chunks (or canned in juice, drained)
  • 1 cup (100g) snow peas, trimmed
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) pineapple juice (from the canned pineapple or reserved from fresh)
  • 2 tbsp (30ml) rice vinegar
  • 2 tbsp (30g) brown sugar, packed
  • 1 tbsp (15ml) ketchup
  • 1 tbsp (15ml) cornstarch
  • 1/4 tsp (1.25ml) red pepper flakes (optional, for a little kick!)
  • Toasted sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Combine chicken with marinade ingredients. Let it sit for at least 15 minutes (or up to 30 minutes in the fridge).
  2. Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
  3. Heat oil in a large skillet or wok over medium-high heat. Add onions and bell peppers, stir-fry for 3-4 minutes until slightly softened. Add garlic and ginger, stir-fry for another minute until fragrant.
  4. Add marinated chicken to the skillet and stir-fry until cooked through and lightly browned, about 5-7 minutes (internal temperature reaches 165°F/74°C).
  5. Add pineapple and snow peas to the skillet. Stir-fry for another 2 minutes. Pour in the sauce and bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
  6. Garnish with toasted sesame seeds and chopped green onions (if using). Serve immediately over rice or noodles.