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Pineapple Chicken Lo Mein

Created by KittenCal on December 23, 2011

1 (20 ounce) can unsweetened pineapple chunks
1 pound boneless skinless chicken thighs, cut into 1-inch cubes (can use chicken breasts I prefer thighs)
3 tablespoon vegetable oil, divided
1/2 teaspoon crushed chil flakes, optional or adjust to taste
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 medium carrots, julienned

Step 1: Drain pineapple (reserving 1/3 cup juice discarding remaining juice or save for another use) set pineapple aside).
Step 2: In a large skillet or wok cook the chicken in 2 tablespoons oil until cooked through (about 5 minutes). Add in chili flakes, garlic and ginger the last 3 minutes of cooking time. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
Step 3: In a small bowl combine the cornstarch with soy sauce, reserved pineapple juice and remaining 1 tablespoon of oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and black pepper to taste.