20 minute ginger pineapple chicken stir fry

Inspired by my dad's summer stir fry, only made healthier, quicker, and with a few little tweaks!

Ingredients

Instructions

1. In a large skillet, combine the oil, chicken, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about
   5 minutes. Add the chili paste, butter, garlic, and ginger. Cook
   2 minutes, until the butter browns and the chicken gets crispy.
2. Mix in the peppers, ¾ cup pineapple, and cashews. Cook another
   2-5 minutes. Pour over the tamari and honey. Cook until the sauce coats the chicken,
   2-3 minutes. Remove from the heat.
3. In a bowl, toss ¾ cup pineapple with the cilantro and basil.
4. Serve the chicken, peppers, and sweet chili sauce over bowls of rice. Top with the pineapple/cilantro/basil. Add the chopped green onions, and if desired, serve with sweet Thai chili sauce and sesame seeds. Enjoy!