Recipe Vortex

2 tsp vegetable oil

1 pound boneless skinless chicken thighs cut into 1 inch pieces

1 red bell pepper seeded. cored and cut into 1 inch pieces

1 cup pineapple chunks fresh or canned

1 tsp minced garlic

1 tsp minced ginger

3/4 cup pineapple juice

1/4 cup low sodium soy sauce

1/3 cup low sodium chicken broth

1/3 cup hoisin sauce

1/4 cup coconut sugar

2 tsp corn starch or cassava flour

2 tsp sesame seeds

1 tbsp sliced green onions

salt and pepper to taste

Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.

Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.

Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.

In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.

Add the sauce mixture to the pan and bring to a simmer.

Mix the corn starch with 1 tablespoon of cold water; stir until smooth.

Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.

Sprinkle with sesame seeds and green onions, then serve.