Better Than Takeout Pineapple Chicken
Heat olive oil in a skillet on medium heat and add the chopped chicken breasts.
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Cook the chicken for 6-8 minutes or until no longer pink.
2
Add the red bell pepper and fresh pineapple.
3
Cook another 4-5 minutes until peppers begin to soften.
4
Add garlic and cook for 1 more minute.
5
In a bowl, combine hoisin sauce, soy sauce, chicken broth, pineapple juice, ginger, and brown sugar.
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Whisk until combined.
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Add the sauce to the skillet.
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Bring to a low boil, reduce heat and simmer for 3 minutes.
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Mix the cornstarch with 1 tbsp cold water and stir.
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Add the cornstarch mixture to the skillet and stir until combined.
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Add chopped cashews, and season with salt and pepper.
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Full recipe at Ameessavorydish.com
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