Pineapple Ginger Sparkler

• •1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• •0.5 medium fresh pineapple, peeled and cut into 1-inch chunks (about 2 cups)
• •2 tablespoon olive oil or vegetable oil
• •4 cloves garlic, minced
• •2 tablespoon fresh ginger, grated
• •1 large red bell pepper, thinly sliced
• •0.5 medium yellow onion, thinly sliced
• •0.5 cup soy sauce
• •3 tablespoon rice vinegar
• •2 tablespoon honey or brown sugar
• •0.5 cup chicken broth
• •2 tablespoon cornstarch
• •0.5 teaspoon red pepper flakes
• •1 tablespoon fresh lime juice
• • to taste salt
• • to taste black pepper
• •0.3 cup fresh cilantro, chopped
• •1 tablespoon toasted sesame seeds
• •4 cups cooked jasmine rice, for serving

Instructions

1. 1

   Pat the chicken thigh pieces dry with paper towels. Season generously with salt and black pepper.

2. 2

   In a medium bowl, whisk together the soy sauce, rice vinegar, honey (or brown sugar), chicken broth, cornstarch, and red pepper flakes until smooth. Set aside.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes, turning occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.

4. 4

   Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant. Do not burn.

5. 5

   Add the sliced red bell pepper and yellow onion to the skillet. Sauté for 3-4 minutes until the vegetables start to soften but still retain some crunch.

6. 6

   Return the cooked chicken to the skillet with the vegetables. Add the fresh pineapple chunks.

7. 7

   Give the reserved sauce mixture a quick whisk again (as cornstarch can settle) and pour it over the chicken, pineapple, and vegetables in the skillet. Bring the sauce to a gentle simmer, stirring constantly, until it thickens to a glossy glaze, about 2-3 minutes.

8. 8

   Remove the skillet from the heat. Stir in the fresh lime juice. Taste and adjust seasoning with additional salt or pepper if needed.

9. 9

   Garnish with fresh chopped cilantro and toasted sesame seeds. Serve immediately over hot jasmine rice.

Chef's Tips

• 💡For extra tender chicken, marinate the seasoned chicken pieces in 1 tablespoon of the soy sauce mixture for at least 15 minutes before cooking.
• 💡Ensure your skillet is hot enough to get a good sear on the chicken. Cook in batches if necessary to avoid overcrowding, which can steam the chicken instead of browning it.
• 💡If using canned pineapple, drain it well. You can use a small amount of the drained juice in place of some chicken broth for a more intense pineapple flavor.
• 💡Adjust the amount of red pepper flakes to your preferred level of spice. For a milder dish, omit them entirely.
• 💡This dish pairs wonderfully with steamed broccoli or snap peas added in the last few minutes of cooking with the bell peppers and onions.