Last of the BD Weekend dishes wuff cooked up. And SURPRISE - Not in the Instant Pot this time (though the rice was made in it).

This dish isn't as sweet and syrup-y as some versions Vrghr has tasted. Wuff kept the sugar levels down a bit, and let the other flavors come through more. The cashews are a nice textural complement and bring some nutty contrast to the more veggie flavors going on.

This is a pretty easy dish to bring together. Everything cooks up nicely in one (very) large fry pan. And it also keeps and reheats really well, so you can put up those extra servings and quickly enjoy them during the week.

The colorful veggies and sauce against the white rice also make a nice presentation to set before guests.

Give this a try for a bit of an exotic twist on a chicken-n-rice dish!

INGREDIENTS:
3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
CHICKEN "POWDER"
~3/4-1 C Cornstarch
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Mrs Dash Table Blend seasoning
1/2 tsp Ginger Powder
1/2 tsp salt and pepper

1 Red and 1 Yellow or Orange Bell pepper, diced
1 Onion (white, yellow, or purple), rough chopped
1/2 C toasted Cashew halves, bits, & pieces
2 sticks celery, diced (optional)
1 can pineapple chunks & Juice (or fresh pineapple, diced)

4 cups cooked white rice

SAUCE:
1 TBS olive oil
3 TBS soy sauce
3 TBS dark brown sugar
2 TBS rice vinegar
1 TBS minced Garlic
1-2 tsp Worcestershire sauce
1/2 tsp Toasted Sesame oil
1/2 tsp ground ginger
1/2 C Barbecue sauce (or ketchup)
1/2 C pineapple juice
1-2 teaspoons Sriracha sauce (optional)

INSTRUCTIONS:
Slice the chicken into bite-sized pieces, dice the peppers or slice then into segments, and chop the onions

Season chicken with the seasonings, salt & pepper in the "chicken powder", tossing/mixing to ensure it is all coated. Then add about 1/2-2/3 of the cornstarch and continue to toss/mix until the chicken is lightly coated with no 'slimy bits' on every side. Add more cornstarch if necessary to cover completely without lumping. Allow to rest as the skillet heats

Heat olive oil in a large skillet over medium-high heat. Add to the hot skillet cook until cooked through and velvety outside. If you can get some golden, crispy edges that's even better

Remove chicken from pan, add in bell peppers and onion, saute for 3-4 minutes until tender

Add sauce ingredients to pan and bring to a simmer until sauce begins the thicken, stirring up any of the chicken/coating stuck to the bottom of the pan

Add the chicken back in and cook on medium-low heat, letting sauce coat and flavor the chicken for a couple minutes. Add the pineapple and 1/2 of the cashews to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy and everything is coming together

Serve over cooked white rice and garnish with more toasted cashews and a sprinkle of parsley

!DEVOUR!