1 lb. boneless skinless chicken thighs, cut into 1″ pieces
Freshly ground black pepper
1 red bell pepper, chopped
3/4 c. canned pineapple juice
1/4 c. low-sodium soy sauce
1/4 c. brown sugar
2 tbsp. hoisin sauce
2 cloves garlic, minced
1/2 jalapeño, minced (seeded if desired)
2 tsp. cornstarch
1 c. pineapple chunks
1/4 c. cashews
Sliced green onions, for serving
Cooked white rice, for serving
Lime wedges, for serving
In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more.
Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer. Make a slurry: In a small bowl whisk together 2 tsp. water and cornstarch until combined, then whisk into saucepan. Cook until thickened, about 5 minutes.
Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.
Garnish with green onions and serve with rice and lime.
Combine the light soy sauce, vinegar, ginger, garlic and 1 tablespoon sugar in a jug. Whisk well to dissolve the sugar. Set aside.
Heat 2 teaspoons oil in a large wok until smoking. Add the half the chicken and stir-fry for 5 minutes or until golden. Use tongs to transfer the chicken to a plate. Repeat with the remaining chicken. Return the chicken to the pan along with half the soy sauce mixture and the remaining 2 tablespoons sugar. Cook, stirring often, for 8-10 minutes or until the sauce has reduced and the chicken is golden and sticky. Add the dark soy sauce and toss to combine. Sprinkle with half the sesame seeds.
Meanwhile, cook the noodles following the packet directions. Drain. Transfer to a bowl. Steam the snow peas until bright green and tender-crisp. Add the remaining 2 teaspoons oil to the remaining soy sauce mixture and stir to combine.
Divide the noodles among bowls. Top with the chicken. Drizzle with the remaining soy sauce mixture and sprinkle with remaining sesame seeds. Top with the snow peas and carrot. Scatter over the coriander and chilli. Serve with lime wedges, if you like.
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