Directions

Heat oil in a pan on medium high heat. Season the cut up chicken with salt and pepper then add to the hot pan. Cook chicken until it has cooked through, typically takes around 7-8 minutes.
While the chicken is cooking, this is when you will create your sauce mixture in a separate bowl. Whisk together the pineapple juice, hoisin sauce, chicken broth, soy sauce, and brown sugar. Set aside.
Add the bell pepper (or peppers), jalapeños, broccoli, and pineapple to the pan once the chicken has cooked through. Let this simmer for about 5 minutes. Now add the minced garlic and ginger to the pan for 35 seconds. You will notice its fragrance.
Add your separate bowl of the sauce mixture into the hot pan that contains everything you have been cooking. Bring this to a simmer.
In a small bowl mix together the corn starch with cold water until they become incorporated together. Then add this to the pan. Stir until the everything combines. Bring this to a boil and cook until the sauce thickens.
Serve over your favorite rice (mine is basmati!) and garnish with green onion and sesame seeds. ENJOY!

Calories

381

Fat

8 g

Sat. Fat

1 g

Carbs

49 g

Fiber

4 g

Net carbs

45 g

Sugar

35 g

Protein

30 g

Sodium

1533 mg

Cholesterol

74 mg