1 Red Bell Pepper. julienned
1 Orange Bell Pepper, julienned
½ Large Yellow Onion, julienned
1 cup Snap Peas, ends trimmed
28oz Canned Pineapple, drained
¼ Cup Green Onions, sliced
1 Tbsp Sesame Seeds, to finish
Jasmine Rice, to serve
1 Tbsp Water
1 Tbsp Cornstarch
2 Tbsp Soy Sauce
½ cup Pineapple Juice
Heat a wok over medium high heat and add oil. Once shimmering add chicken to the pan and season with rub and 1 tsp salt. Cook until chicken is no longer pink for about 6-8 minutes.
In a large bowl mix the water and cornstarch together, this prevents the corn starch from becoming lumpy. Add in the remaining stir fry sauce ingredients and mix until well combined. Set aside.
Add peppers, onions, snap peas, and sauce. Cook, stirring occasionally until the sauce has thickened about 6-7 minutes. When the stir fry is 1-2 minutes from being done add the pineapple.
Top with green onions and sesame seeds and serve with a side of jasmine rice.