Ingredients
1lbchicken breastsboneless skinless, cut into 1-inch pieces
salt and freshly-cracked black pepper
2tbsppeanut oilor olive oil, divided
1green bell peppercored and diced into 1-inch pieces
1white onionsmall, peeled and diced into 1-inch pieces
½lbfresh asparaguscut into 1-inch pieces, with ends trimmed off
2tbspfresh gingerminced
3garlic clovespeeled and minced
2cupspineapple chunksfresh or frozen
green onionsthinly-sliced
sesame seedstoasted
¾cupchickenor vegetable stock
3tbspsoy sauce
2tbsprice vinegar
1 ½tbspcornstarch
1tspsesame oiltoasted
2tbspsrirachaoptional
Preparation
Season the chicken with a few pinches of salt and freshly-cracked black pepper.
Heat 1 tablespoon oil in a large saute pan or wok over medium-high heat.
Add chicken and saute for 4 to 5 minutes, stirring occasionally, until the chicken is cooked through.
Transfer chicken with a slotted spoon to a separate plate, and set aside.
Add the remaining 1 tablespoon oil to the pan, and add the bell pepper, onion, and asparagus.
Saute for 4 to 5 minutes, stirring occasionally, or until the vegetables reach your desired level of doneness.
Add in the ginger, garlic, and pineapple, and toss to combine.
Saute for 1 to 2 more minutes, or until the garlic is fragrant.
Add the chicken back in, then stir in the sauce and let it cook for 1 to 2 minutes or until it has thickened, stirring occasionally.
Whisk the stock, rice vinegar, cornstarch, sesame oil, and sriracha in a small bowl until combined.
Serve warm, garnished with your desired toppings, and enjoy!
