Polynesian-Style Pineapple Chicken

• While rice cooks, wash and dry produce. • Zest and quarter lime. Trim scallions. Cut whites into 1-inch pieces; thinly slice greens. Core, deseed, and dice bell pepper into 1-inch pieces. Roughly chop cashews.

• Open package of chicken* and drain off any excess liquid. • In a small bowl, combine chicken, half the cornstarch, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. Toss to evenly coat. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• While chicken cooks, in a second small bowl, combine pineapple and juice, umami ginger sauce, ketchup, remaining cornstarch, 1⁄4 cup water (1⁄2 cup for 4 servings), and juice from half the lime.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and bell pepper. Cook, stirring occasionally, until browned and tender, 4-6 minutes. • Stir in chicken and sauce mixture. Bring to a boil, then reduce heat to low. Simmer until chicken is coated and sauce has thickened, 1-2 minutes more. Taste and season with salt and pepper if desired.