teriyaki chicken stir-fry

2 tablespoons peanut oil
pineapple chunks (fresh or canned)
boneless-skinless chicken breast, chopped into cubes or thin strips
broccoli, chopped
4 teaspoons canola oil
8 tablespoons Sherry wine
1 tablespoon ginger, grated
1 clove garlic, minced
4 teaspoons corn starch
4 tablespoons water
8 tablespoons Soy sauce
4 tablespoons brown sugar or honey
¼ teaspoon red pepper flakes
Water chestnuts
1/2 onion, chopped
Add sesame oil to a large skillet. Turn heat to medium-high and add chicken. Sauté for a couple of minutes. Add broccoli, water chestnuts, onion and pineapple to pan. Cook for another 2-3 minutes. In a bowl, combine garlic, ginger, sherry, soy sauce, brown sugar or honey and red pepper flakes. In another bowl, combine water and corn starch. Mix together with soy sauce mixture. Add to the pan. Cook until chicken is cooked through and sauce is thickened. Add sesame seeds
Serve with steamed rice

A Jackie O Recipe