1/3 c. pineapple juice
1/3 c. soy sauce
1/3 c. chicken stock
1/3 c. hoisin sauce
1/2 c. brown sugar
1 Tbsp. minced garlic
2 tsp. cornstarch
1 Tbsp. olive oil
8 boneless chicken thighs
1 c. diced pineapple
1/2 c. cashews (optional)
In a saucepan, whisk together the pineapple juice, soy sauce, chicken
stock, hoisin sauce, brown sugar, cornstarch and garlic. Bring to a
boil and cook until it is about 1 cup and the consistency of thick
syrup; set aside.
In a large nonstick skillet, add the olive oil and put on medium-high
heat. Add the chicken; season with salt and pepper. Cook chicken
until it is no longer pink (approximately 5 minutes); drain off any
liquids. Add the sauce to the pan and stir until combined. Add the
pineapple and cashews. Cook, stirring, for an additional 1 minute.
Serve atop a bed of rice.
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