This recipe appears in:Chicken Dinners: Polynesian Chicken
About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com. Follow Yvonne on Twitter.
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- 1/2 cup (3 1/2 ounces) plus 1 tablespoon packed light brown sugar
- 3 tablespoons cornstarch
- 1/2 cup plus 1 tablespoon rice vinegar
- 5 tablespoons soy sauce
- 1 tablespoon tomato paste
- 2/3 cup pineapple juice, divided
- 1 pound boneless, skinless, chicken breast, trimmed of visible fat and cut into 1-inch cubes
- 2 tablespoons canola oil
- 1 1/2-inch knob ginger, grated (about 2 tablespoons)
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- Drained pineapple chunks from 20 ounce can (about 1 cup)
- 8 ounces snow peas
- 1/2 cup unroasted cashews, soaked in water for 15 minutes, then drained
- 4 cups cooked rice
In small bowl, whisk brown sugar, cornstarch, rice vinegar, soy sauce, and tomato paste until combined. Whisk in 1/3 cup pineapple juice; set aside.
Heat remaining 1/3 cup pineapple juice in 12-inch nonstick skillet over medium heat until simmering. Add chicken and gently cook until chicken is opaque and just about cooked through, 1 to 2 minutes. Remove chicken and set aside on plate. Discard any leftover liquid in pan and wipe clean with a paper towel.
Add oil skillet and return to medium heat until shimmering. Add ginger, onion, pepper, pineapple, and cook, stirring frequently, until onion and pepper are just beginning to soften, 2 to 3 minutes. Add snow peas and cook until just beginning to soften but still crisp, 1 to 2 minutes.
Stir in cashews, chicken, and sauce. Cook, stirring, until sauce boils and thickens, chicken is cooked through, and entire mixture is coated, about 2 minutes more. Serve immediately over white rice.