Polynesian Chicken

Ingredients

• 1/2 cup plus 1 tablespoon packed light brown sugar
• 3 tablespoons cornstarch
• 1/2 cup plus 1 tablespoon rice vinegar
• 5 tablespoons soy sauce
• 1 tablespoon tomato paste
• 2/3 cup pineapple juice, divided
• 1 pound boneless, skinless, chicken breast, trimmed of visible fat and cut into 1-inch cubes
• 2 tablespoons canola oil
• 1 1/2-inch knob ginger, grated
• 1 medium red onion, chopped
• 1 red bell pepper, chopped
• Drained pineapple chunks from 20 ounce can
• 8 ounces snow peas
• 1/2 cup unroasted cashews, soaked in water for 15 minutes, then drained
• 4 cups cooked rice

Directions

1. In a small bowl, whisk the brown sugar and cornstarch with the rice vinegar, soy sauce, and tomato paste until smooth. Pour in 1/3 cup pineapple juice and whisk again, then put the sauce aside.
2. Warm the remaining 1/3 cup pineapple juice in a 12-inch nonstick skillet over medium heat until it comes to a simmer. Add the chicken and cook it gently until the pieces look opaque and are nearly done, 1 to 2 minutes. Transfer the chicken to a plate. Pour off any liquid left in the skillet, then wipe the pan clean with a paper towel.
3. Add the oil to the skillet and place it back over medium heat until the oil shimmers. Stir in the ginger, onion, pepper, and pineapple, and cook, stirring often, until the onion and pepper start to relax, 2 to 3 minutes. Add the snow peas and cook until they are still crisp but no longer raw-tasting, 1 to 2 minutes.
4. Stir in the cashews, chicken, and sauce. Keep cooking and stirring until the sauce bubbles and turns thick, the chicken finishes cooking, and everything is nicely coated, about 2 minutes more. Serve immediately over white rice.