INGREDIENTS
-3/4 cup Soy Sauce
-1/4 cup Pineapple Juice
-1/3 cup Brown Sugar
-Sriracha (as desired)
-2 tablespoons Ginger (minced)
-6 cloves of Garlic (minced)
-1/2 teaspoon Bhut Powder
-4 skinless, boneless Chicken Breasts (sliced thin)
-Sesame Oil (as desired)
-1 Yellow Bell Pepper (diced)
-1 can of sliced Water Chestnuts (drained)
-1 head of Romanesco Broccoli (sliced into small florets)
-1 large Carrot (shredded)
-1 large Onion (diced)
-1/2 cup Pineapple Chunks
-5 Naga Morich (de-seeded and julienned)
DIRECTIONS
1.) In a large mixing bowl, combine soy sauce, brown sugar, Sriracha, pineapple juice, ginger, garlic, and bhut powder. Mix well.
2.) Add sliced chicken to marinade, cover mixing bowl, shake, and refrigerate for 30 minutes.
3.) When chicken is ready, preheat large wok with 1-2 tablespoons of sesame oil on Medium-High heat.
4.) Add chicken to wok and set marinade aside for later.
5.) Stir chicken until fully cooked. Approximately 6-8 minutes.
6.) Transfer chicken to skillet or dish. Cover and set aside.
7.) In heated wok, add 1-2 more tablespoons of sesame oil. Then add bell pepper, water chestnuts, romanesco broccoli, shredded carrot, onion, naga morich, and pineapple chunks.
8.) Cook ingredients on Medium-High heat for 6-8 minutes, stirring constantly.
9.) Re-add chicken to wok, pour in marinade, and cook for an additional 6-8 minutes. Keep stirring so all ingredients cook evenly.
10.) Serve with or on rice, but let stir fry stand for 5 minutes before serving. This dish will be hot, and we don't just mean spicy. Serves 5-6.
