Mix the cornstarch and ginger powder in a large, ziploc bag and then add the chicken. Seal and shake until the chicken is coated.
Heat a wok or large frying pan on medium-high or high heat until a splash of water sizzles when it hits the pan.
Add 2 Tablespoons of avocado oil and the chicken, carefully, to the hot pan.
Working in batches, brown the chicken on both sides, about 2-3 minutes per side. They do not need to be cooked all the way through. Do not overcrowd the pan. The chicken should be in a single layer or they will not brown.
Once browned, remove the chicken from the pan and place on a plate to wait. It will be added to the vegetables again later.
Reheat the pan (if necessary) and add the remaining avocado oil, frozen vegetables and pineapple. Saute until the vegetables begin to soften, approximately 3-5 minutes (they will be seared on the outside but a fork will begin to pass through).
Reduce the heat to medium-low and add the chicken, pineapple juice and chili sauce into the pan with the vegetables. Stir until well mixed.
Continue to cook, stirring occasionally, until the center of the chicken reaches 165 degrees fahrenheit (approximately 3-5 minutes, depending on the size of the pieces).
Serve hot over steamed rice and garnish with green onions (optional).
You can store the Sweet Chili Pineapple Chicken in a covered container in the refrigerator for 3-5 days. Chicken should always be reheated to 165 degrees Fahrenheit before consuming. While it could technically also be frozen and stored, it isn’t recommended as the vegetables tend to get overly soft and mushy. How do I make sure that my chicken gets well browned without drying out?
When browning the chicken, it’s best to work in batches. You want to brown the chicken on both sides, but they do not need to be cooked all the way through. Do not overcrowd the pan. The chicken should be in a single layer or they will not brown.
Calories: 734kcal | Carbohydrates: 81g | Protein: 38g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 883mg | Potassium: 945mg | Fiber: 6g | Sugar: 51g | Vitamin A: 4445IU | Vitamin C: 22mg | Calcium: 68mg | Iron: 4mg