2 Chicken breasts, cut into chunks
2 "shakes" each of the following: soy sauce, sesame oil, rice wine vinegar.
1/2t hoisin sauce
1T honey
salt and pepper
Combine these ingredients and marinate in the fridge for an hour or 2.
1 can pineapple chunks (we actually only had slices on hand and I cut those up, I think the "tidbits" are a little too hard)
SAVE THE JUICE!
1c broccoli florets
1/2c snow peas or snap peas whatever
2T minced white onion
3T corn starch
a "dash" of crushed red pepper flakes, optional
2T brown sugar (goes into the sauce)
1. Save one half of the juice for the sauce the other half you can drink.
2. Drain the chicken marinade into the reserved pineapple juice.
3. Put the cornstarch in with the chicken chunks and toss to coat.
4. Heat a skillet on high with veg oil.
5. Add the chicken and cook until golden brown.
6. Add in the pineapple sauce, onion, and pineapple chunks.
7. Cook for 5 min.
8. The sauce will start to thicken because of the cornstarch from the chicken in the pan.
9. Toss in your broccoli, peas, whatever other veggies you want and turn down on low, cover, so the veggies can steam.
TADA!
We served ours with rice.
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