- 2 tablespoons sesame oil
- 1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
- ½ teaspoon salt , or to taste
- ¼ teaspoon black pepper , or to taste
- 1 can pineapple chunks, drained and liquid reserved (see below)
- ½ red onion , chopped coarsely
- 2 cups broccoli flowerets
- 2 garlic cloves , minced
- ⅓ cup BBQ sauce
- 2 teaspoons soy sauce
- ¼ teaspoon ground ginger
- ¼ cup pineapple juice from the canned pineapple
- 2 tablespoons rice vinegar
- ½ tablespoon cornstarch
- Black sesame seeds, optional
Heat the sesame oil in a large pan over medium high heat. Add the chicken pieces and season them with salt and pepper. Cook the chicken, stirring occasionally, until it is no longer pink, about 5 minutes.
Add the pineapple, onion, and broccoli to the pan and cook for 4-5 minutes, stirring occasionally, until tender-crisp. Add the garlic and cook for 30 seconds, until fragrant. Stir in the BBQ sauce, soy sauce, ground ginger, pineapple juice, and rice vinegar. Season with salt and pepper, if needed.
In a small bowl, mix the cornstarch with one tablespoon of cold water until it is dissolved. Pour this mixture into the pan and stir to combine. Cook until the sauce has thickened and coats the chicken and vegetables. Serve over hot cooked rice or ramen.
- Yields: 4 servings
- Preparation Time: 20 minutes