3 boneless chicken breasts, cut into bite sized chunks
2 tbsp cornstarch
salt and pepper to taste
3 tbsp oil
15 ounce can pinapple chunks in juice (don’t pour out the juice, you’ll need it)
2 tbsp brown sugar
3 tbsp soy sauce
1 tbsp tomato paste
1 large onion, chopped into wedges
1 red bell pepper, chopped into chunks
1 tbsp minced garlic
1 tsp minced giner
chopped fresh cilantro (for garnish)
Add the chicken to a bowl, sprinkle on the cornstarch, salt, and pepper. Mix well, ensuring the chicken is well coated.
Heat the oil in a large skillet over fairly high heat.
When oil is heated, add the chicken. Cook, tossing frequently until the chicken starts to turn golden.
While chicken is cooking make the stir-fry sauce. In a medium bowl combine the juice from the pineapple can, brown sugar, soy sauce, and tomato paste. Whisk well. Set aside.
To the chicken skillet, add onions and peppers, cook for a couple of minutes. Add the pineapple chunk and cook a couple of more minutes, tossing frequently. Stir in the garlic and ginger and cook another minute.
Add the stir-fry sauce, continue cooking on high, stirring occasionally until sauce reduces and thickens.
Serve over cooked rice and top with the cilantro.
