Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::6
Yield::6 servings
Ingredients
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Sauce:
1 cup water
¼ cup soy sauce
5 tablespoons soy sauce
1 tablespoon dark molasses
½ tablespoon fresh ground ginger
1 teaspoon minced garlic
¼ cup water
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes, or to taste
3 large chicken breasts, cut into bite-sized pieces
1 (16 ounce) package frozen oriental-style vegetables
1 (8 ounce) can sliced water chestnuts
1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved
1 tablespoon cornstarch
⅛ teaspoon sesame oil
Directions
Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.