For those of you in a rush to get a meal on the table, here's the need-to-know:
1/4 cup chicken broth (you could sub water and add some extra salt in a pinch, it would just lack flavor)
juice from 1 (20 oz) can of pineapple chunks in 100% pineapple juice
3 Tbsp brown sugar (raw, organic, even sub plain old white only if needed)
3 Tbsp rice wine vinegar
1 heaping Tbsp cornstarch in 1/3 cup cold water (can sub arrowroot powder)
Ok, for those of you with more time to read before cooking, the full instructions are below:
2-3 Tbsp oil of choice (I used organic refined coconut)
2 lbs. boneless, skinless chicken meat (I like to use thighs)
salt & pepper
1 bell pepper (I used green- any color(s) are fine)
Additional desired veggies for stir fry (carrots, pea pods, etc.)
pineapple chunks from 1 (20 oz) can (juice is used in sauce)
rice of choice for serving on
1. Trim fat off chicken as you cut them into bite-size pieces. Toss them into a pan with oil. Salt and pepper them and begin frying them on medium heat.
2. While meat cooks, begin chopping veggies into bite size pieces. When the meat is fully cooked, add chicken broth, juice from pineapple, brown sugar and rice wine vinegar. Stir well to de-glaze pan. Add carrots* (if using) and cook about 5 minutes on medium-low. *If you cut carrots as matchsticks they may be added later with other quick-cooking veggies.
3. Add additional veggies, putting whole pea pods in last. Mix cornstarch into cold water well, then stir into sauce in pan to thicken, turn down to low and heat until veggies are of desired tenderness.
4. Serve over rice of choice.
I hope you love this as much as we do. It was inspired by this recipe for Sweet and Sour Chicken. I had to stretch it a little farther for our family of 5 and crank up the pineapple flavor to really make a statement!