Pineapple Chicken

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1/4 teaspoon kosher salt (plus additional to taste)
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  1/4 teaspoon ground black pepper
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  Pineapple, Canned, In Juice, Drained
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  Soy Sauce, Low Sodium(80g)
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  Honey(15g)
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  Cornstarch(15g)
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Red pepper flakes(1g)
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  Canola oil(15g)
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  Bell Pepper
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  Water Chestnuts, Canned, Drained
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  Green Onion (Scallion)(60g)
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  Sesame seeds(8g)

Instructions

1. 1Place the chicken in a bowl and toss with the salt and pepper. Set aside.
2. 2Drain 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.
3. 3Heat 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.
4. 4Heat 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.
5. 5Return 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.