Scale

Stir-Fry Ingredients:

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

Salt and freshly cracked black pepper

2 tablespoons peanut oil or olive oil, divided

1 green bell pepper, diced into 1-inch pieces

1 small white onion, diced into 1-inch pieces

½ pound fresh asparagus, cut into 1-inch pieces (ends trimmed)

2 tablespoons minced fresh ginger

3 cloves garlic, minced

2 cups fresh or frozen pineapple chunks

1 batch stir-fry sauce (see below)

Toppings: thinly sliced green onions, toasted sesame seeds

Stir-Fry Sauce Ingredients:

¾ cup chicken or vegetable stock

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 ½ tablespoons cornstarch

1 teaspoon toasted sesame oil

Optional: 1–2 tablespoons sriracha for spice

Season the Chicken: Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in a large wok over medium-high heat. Add chicken pieces and sauté 4–5 minutes, stirring occasionally, until cooked through. Remove chicken with a slotted spoon and set aside.
Cook the Vegetables: Add remaining oil to the pan. Toss in bell pepper, onion, and asparagus. Stir-fry 4–5 minutes until crisp-tender. Add ginger, garlic, and pineapple. Cook 2 minutes until fragrant.
Return the Chicken: Add chicken back to the pan. Stir to combine with vegetables and pineapple.
Add the Sauce: Whisk all sauce ingredients until smooth. Pour over stir-fry and cook 1–2 minutes, stirring, until thickened and glossy.
Serve and Garnish: Remove from heat. Serve warm over rice or noodles. Garnish with sesame seeds and green onions.