Chicken Stir-fry with Pineapple

Ingredients:

• 2 tbsp. l. olive oil
• 2 tablespoons salted butter
• 900 g boneless, skinless chicken thighs, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 green onions, thinly sliced ​​(white parts separated from green parts)
• 2/3 cup lightly salted soy sauce
• 2 tbsp. l. rice vinegar
• 1 tbsp cornstarch
• 1 tbsp. grated fresh ginger
• 2 tsp chili paste + more to taste
• 2 cloves garlic, crushed
• 1 can (560 g) canned pineapple, diced, drained and set aside
• 1/4 cup store-bought fried onions
• 1/4 cup chopped peanuts
• 1 tbsp sesame seeds
• 1 teaspoon chili-lime seasoning, such as tahini
• Boiled brown rice for serving

Preparation:

1. Heat a large skillet over medium-high heat. Add the vegetable oil and butter. Once the butter is melted and hot, add the chicken, bell pepper, and white part of the green onion. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
2. Meanwhile, prepare the sauce. In a glass jar, combine the soy sauce, rice vinegar, cornstarch, ginger, chili paste, garlic, and 2 tablespoons of pineapple juice. Close the lid and shake well.
3. Combine fried onions, peanuts, sesame seeds, and chili-lime seasoning in a small bowl. Set aside.
4. When the chicken is done, add the pineapple and stir. Give the sauce a final swirl and add it to the pan. Let the sauce simmer and thicken, about 1 minute. Serve with rice, topped with the peanut-fried onion mixture and the remaining green onions.