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In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.

While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together the pineapple juice, 1/4 cup soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 tablespoon cornstarch until smooth. Set aside.

Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of canola oil to the wok. Add the broccoli florets, sliced red bell pepper, and sliced yellow onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.

Return the cooked chicken to the wok with the vegetables. Add the drained pineapple chunks. Give the stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.

Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked rice.


In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.

While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together the pineapple juice, 1/4 cup soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 tablespoon cornstarch until smooth. Set aside.

Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of canola oil to the wok. Add the broccoli florets, sliced red bell pepper, and sliced yellow onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.

Return the cooked chicken to the wok with the vegetables. Add the drained pineapple chunks. Give the stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.

Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked rice.
