Ingredients:

  • 680g chicken thighs, cut into 2.5 cm cubes
  • 30ml neutral oil
  • 3 cloves garlic, minced
  • 15g fresh ginger, grated
  • 1 red bell pepper, diced
  • 120ml soy sauce
  • 120ml pineapple juice
  • 50g brown sugar
  • 15ml rice vinegar
  • 5ml sesame oil
  • 10g cornstarch
  • 15ml water
  • 3 cups cooked Jasmine rice
  • 150g pineapple chunks
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Cube the chicken. Cut your 680g of chicken into uniform 2.5 cm pieces.
  2. Whisk the sauce. In a bowl, combine the 120ml soy sauce, 120ml pineapple juice, 50g brown sugar, 15ml rice vinegar, and 5ml sesame oil.
  3. Prep the aromatics. Mince the 3 cloves of garlic and grate the 15g of ginger. Set them aside together.
  4. Heat the oil. Place 30ml of neutral oil in your skillet over medium high heat until you see wisps of smoke.
  5. Sear the protein. Add the chicken in a single layer. Let it sit undisturbed for 3 minutes until a deep golden crust forms.
  6. Add aromatics. Toss in the garlic and ginger, stirring constantly for 30 seconds until the fragrance fills the kitchen.
  7. Sauté the vegetables. Add the diced red bell pepper and 150g of pineapple chunks. Cook for 2 minutes until the peppers are bright but still crisp.
  8. Pour the liquid. Add the soy sauce mixture to the pan, scraping the bottom to release all those browned bits of chicken (the fond).
  9. Add the slurry. Mix 10g cornstarch with 15ml water and pour it into the bubbling sauce.
  10. Final reduction. Simmer for 2 minutes until the sauce coats the back of a spoon with a velvety sheen.
  11. Garnish and serve. Remove from heat and toss with sliced green onions and sesame seeds over your 3 cups of cooked rice.