Ingredients
Scale
- 1–1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1/3 cup plus 1 teaspoon cornstarch, divided
- 1 tablespoon plus 1/3 cup low-sodium soy sauce, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3–4 tablespoons vegetable oil, divided
- 1–1/2 cups 1/2-inch broccoli florets
- 1 large sweet pepper, cut into 1/2-inch cubes
- 1 small bunch green onions, sliced into 1-inch pieces
- 3 medium cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1/4 cup pineapple juice
- 2 tablespoons light brown sugar
- 2 tablespoons rice wine vinegar
- 1 cup 1/2-inch cubed fresh pineapple
- 1/2 cup roasted whole cashews
- Steamed rice and sliced green onions for serving
Instructions
- In a large bowl, mix chicken with 1/3 cup cornstarch, 1 tablespoon soy sauce, salt, and pepper until fully coated.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the chicken in batches until golden brown, adding oil as needed. Set cooked chicken aside.
- Using the same pan, add the remaining oil and cook broccoli, sweet pepper, and green onions for 2-4 minutes until tender. Stir in garlic and ginger, cooking until fragrant before removing from heat.
- Whisk together the remaining cornstarch, soy sauce, pineapple juice, brown sugar, and rice wine vinegar in a small bowl until smooth.
- Return the vegetables to the stovetop with medium-high heat. Add chicken, sauce mixture, pineapple, and cashews, tossing for 2-3 minutes until the sauce thickens and coats the ingredients.
- Season with extra salt and pepper to taste, then serve over steamed rice with extra green onions.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to substitute other vegetables based on your preference or seasonality.
For a little heat, consider adding some sliced chili peppers or a dash of red pepper flakes to the stir fry.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 15g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg