24ozchicken breastboneless, skinless, cut into 1" chunks
1red bell pepperseeded and cut into 1" pieces
2cupsfresh pineapplecut into 1" pieces
1teaspoonfresh gingerminced (or ginger paste)
3 tablespoonhoisin sauceI used Kikkoman brand hoisin sauce with great results
¼ cup soy sauce
1tablespooncornstarchmixed with 1 tablespoon cold water
½cupcashewsroasted and salted, halves and pieces
Heat olive oil over medium to medium-high heat and add chicken
Cook chicken 6-8 minutes, stirring occasionally until cooked through
Add red pepper and chopped pineapple and cook for 4-5 minutes
Stir in garlic and cook for 1 minute more
In a separate bowl, whisk together the hoisin sauce, soy sauce, chicken broth, pineapple juice, ginger and brown sugar until mixed
Add the sauce to the skillet and bring it to a low boil
Reduce the heat to medium-low and simmer for 3 minutes
Mix the cornstarch with a tablespoon of cold water and stir into the sauce
Add the cashews, season with pepper, and simmer for 4-5 minutes more until sauce has thickened.
Sprinkle sesame seeds on top before serving.
Notes: You can also use ginger paste (in the tube in the produce section) in place of fresh ginger and add 1-2 chopped green onions as an optional garnish if desired.Time saver tip: You can chop the chicken breasts, pineapple, and red bell pepper the night before and keep them separately in a sealed container in the refrigerator to save time on busy weeknights.