Chicken Teriyaki with Sautéed Asparagus and Pineapple Over Coconut Rice



For the Chicken:
* 3 pounds of Chicken Breast, cut into 1 inch chunks
* 1/4 c. Corn Starch
* 1 t. Salt
* 1. t. Pepper

For the Teriyaki Sauce:
* 1/4 c. Sweet Chili Sauce
* 1/3 c. Low Sodium Soy Sauce
* 1/4 c. rice wine vinegar
* 1/4 t. Ground Ginger
* 1/4 t. Garlic Powder
* 1/4 t. Pepper
* 2 T. Sesame oil
* 1/2 c. plus 2 T. Vegetable oil, separated, plus more if necessary

* Sesame Seeds, to garnish
* 1/2 bunch Scallions sliced on the bias, to garnish

For the Asparagus and Pineapple:
* 1 12 oz. Package of Frozen Asparagus
* 2 c. Frozen Pineapple Chunks
* Salt
* Pepper

For the Coconut Rice:
* 1 1/2 c. White Rice, uncooked
* 1 c. Full Fat Coconut Milk

For the Rice:
1. Add 2 T. vegetable oil in a pan over medium heat.
2. Add the rice and cook according to package directions, replacing 1 cup of water with 1 cup of coconut milk.

For the Chicken:
1. Combine corn starch, salt, and pepper in a large bowl.
2. Toss chicken chunks in corn starch mixture.
3. Heat 1/2 cup vegetable oil in a wok over medium- high heat.
4. Sauté chicken chunks in oil until crispy on all sides, about 3-5 minutes per side. Be sure the chicken is thoroughly cooked! Set chicken aside.

For the Teriyaki Sauce:
1. Add 1/4 cup of vegetable oil to the wok.
*Note:* Skip this step if there is enough oil left in the wok.
2. Combine the soy sauce, sweet chili sauce,rice wine vinegar, ground ginger, garlic powder, and sesame oil in the pan.
3. Once the sauce comes to a boil, lower the heat and toss in the chicken.

For the Asparagus and Pineapple:
1. Cut the frozen asparagus in half and toss into the wok.
2. Sauté asparagus for 5-8 minutes.
3. Add in the frozen pineapple and sauté for 5-7 minutes.

To Plate:
1. Spoon rice into the middle of the plate.
2. Top with a spoonful or two of the chicken.
3. Spoon asparagus and pineapple on top of the chicken.
4. Top with scallions and sesame seeds.