Thai Piña Colada Chicken Stir Fry

Why is this a Foodgasm? Sweet and spicy strikes again! My latest obsession. The chicken is crispy, the veggies are crisp and sweet, the sauce is sweet, spicy and coconut creamy, oh yes bring it on!

This is a 7 point foodgasm (Recipe yields 4 servings)

What you need:
1 large chicken breast (cut into small cubes)
4 tbsp cornstarch
4 tbsp coconut milk
1 small can pineapple and water chestnuts in pineapple juice
1 bell pepper, sliced
1 medium onion, sliced
2 tbsp pineapple preserves
2 tsp green curry paste
2 tbsp EVOO
Salt and pepper to taste

How to do it:
In a bowl combine 3 tbsp cornstarch salt and pepper and toss diced chicken breast in the mixture. Drizzle olive oil in a non stick frying pan or wok on medium high heat and cook chicken until browned on both sides. Set aside chicken in a bowl. In the same frying pan add in the sliced onion and pepper strips and toss on medium heat for a couple minutes until it is tender. Add
In the coconut milk, canned pineapple and water chestnuts, green curry paste, pineapple preserves and 1 tbsp cornstarch. Let this simmer and reduce slightly about 5 minutes. You can serve over rice or enjoy alone!

Yummmmm!