steamed rice and fresh cilantrofor serving (optional)
Heat the oil (1 tablespoon) in a large skillet over medium high heat.
Add the cut up chicken breast meat to the skillet and season with salt and pepper.
Cook chicken on all sides until browned on the outside and fully cooked, about 6 minutes.
Meanwhile, mix together the 2 minced cloves garlic, ginger (1 tablespoon), rice vinegar (2 tablespoons), sriracha (2 teaspoons), sesame oil (1/2 teaspoon), and soy sauce (2 tablespoons), along with any pineapple juice that's been reserved, in a small bowl or glass measuring cup.
Whisk together corn starch (2 teaspoons) and 1/4 cup water in a separate small bowl until a smooth slurry is formed.
Add the sauce to the skillet with the chicken. Then, stir in the cornstarch slurry. Heat over medium heat, stirring constantly, until thickened (about 3 minutes).
Add the cashews (1/2 cup) and diced pineapple (1 cup) to the skillet.
Serve over steamed rice garnished with fresh cilantro.
For easy weekend meal prep: mix the sauce together ahead of time and store in your refrigerator for up to a week.
Make it gluten-free: use gluten-free soy sauce.
Make it paleo: use coconut aminos instead of soy sauce and arrowroot powder instead of cornstarch.
Money saving tip: Use boneless, skinless chicken thighs instead of breasts.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.