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- 3-4 chicken breasts, cut into 1β pieces
- Salt and pepper to taste
- 2 tbsp cornstarch
- 2-3 tbsp olive oil
- 4 cloves of garlic, minced
- Red bell pepper, chopped
- Pineapple, chopped
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- Β½ bottle of Eldaβs Kitchen Honey Ginger & Soy Sauce
- 2 tbsp rice vinegar
- 1 cup pineapple juice
- 2 tbsp cornstarch
- 2 tbsp cold water
- Sesame seeds and sliced green onions for garnish
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Mix salt and pepper and 2 tbsp cornstarch with chicken and set aside while you heat up a skillet with 2 tbsp olive oil over medium-high heat. Once oil is hot, add chicken in batches to avoid crowding and brown on all sides, cooking through (takes about 8-10 mins per batch).
Remove chicken from the heat and add another tbsp of olive oil to pan along with minced garlic and bell pepper. Cook for about 3 mins then add pineapple and cook for another 3-5 mins. Add chicken back in, then pour Eldaβs Kitchen Honey Ginger and Soy Sauce, rice vinegar, and pineapple juice. Heat until it bubbles then mix the 2 tbsp of cornstarch with 2 tbsp of cold water and add to the skillet, letting it bubble until it thickens.
Remove from heat and serve over rice, garnishing with sesame seeds and green onion slices.
