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If there’s one thing I love, it’s a good stir fry. I appreciate their simplicity, and the fact that along with some rice, they’re a whole meal. This one was a new-to-us recipe, and was well-received. Definitely going on our regular rotation!

2 teaspoons 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 teaspoon minced garlic
1 teaspoon 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 brown sugar
2 teaspoons corn starch
2 teaspoons sesame seeds
1 Tablespoon 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 to 8 minutes, stirring occasionally, until chicken is cooked through. Add the bell pepper and pineapple to the pan and cook for 4 to 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 one minute or until sauce has just thickened. Sprinkle with sesame seeds and green onions, then serve.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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