| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 tbsp oil
- 450 gm boneless skinless chicken thighs cut into 1-inch pieces
- salt
- black pepper Freshly ground
- 1 Red Bell Pepper chopped
- ¾ cup pineapple juice (canned if available)
- ¼ cup low sodium soy sauce
- ¼ cup brown sugar
- 2 tbsp hoisin sauce
- 2 cloves garlic minced
- ½ jalapeño minced
- 2 tsp cornstarch
- 1 cup pineapple chunks
- ¼ cup cashews
Ingredients
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Instructions
- Take a large skillet. Heat some oil in it on medium-high flame. Add the chicken pieces and toss them gently. Cook them for about 5 minutes until they turn golden. Then add the bell peppers to the skillet and stir gently. Cook for 3 more minutes until the bell peppers turn soft.
- Take a bowl and add pineapple juice to it. Then add soy sauce, brown sugar, hoisin sauce, garlic and jalapeño. Give it a mix. Heat a small saucepan and add the mixture to the pan. Bring the sauce to a simmer. Take cornstarch and 2-tablespoon water in the bowl and make a slurry. Add it to the pan and cook until the sauce is thickened.
- Pour the sauce over the chicken in the skillet. Let it simmer for 3 minutes. Then, add the pineapple pieces and cashews and give it a stir. Garnish it with green onions and serve hot with steamed rice.
Recipe Notes
Recipe Tip
If required, you can coat the chicken pieces in cornstarch and one beaten egg. Then shallow fry the chicken until it turns brown.
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Frequently Asked Questions
Can I add other sauces to this recipe?
Yes. You can add other sauces such as a BBQ sauce to this recipe.
Can I use chicken breasts to make this recipe?
Yes. You can use chicken breasts to make this recipe.