Ingredients:

2 tablespoon olive oil, divided
1 medium onion, cut into crescents
Salt & pepper
1 1/2 lbs boneless & skinless chicken thighs or breasts
1-20 oz can pineapple chunks (in heavy syrup)
1/3 cup balsamic vinegar
1 tablespoon Garlic Chili Pepper Sauce
1 tablespoon Fish Sauce
1/2 pound sugar snap peas, trimmed
2 teaspoons cornstarch
Optional: Cooked A Taste of Thai Jasmine Rice or Rice Noodles
Jasmine Rice, cooked

Methods:

1. Heat 1/2 of oil in large skillet over medium-high heat; add onions. Stir fry until onions start to brown. Remove to plate and cover.
2. Add remaining oil to skillet. Salt and pepper chicken. Place in skillet and brown well on all sides. Strain 1/4 cup syrup from pineapples and set aside. Pour remaining syrup into skillet with chicken, reserving pineapples for later.
3. Add vinegar, Garlic Chili Pepper Sauce and Fish Sauce to skillet. Mix sauce together and bring to a boil. Turn down to an active simmer and cook chicken through (turning chicken once or twice to coat with sauce). Remove chicken to plate with onions and re-cover.
4. Turn heat to high and add peas and pineapple chunks. Stir fry 1-2 minutes. Mix cornstarch into reserved pineapple syrup until smooth. Add to skillet and bring to a boil.
5. Add chicken and onions with accumulated juices back to skillet. Cook until sauce turns translucent and all ingredients are combined. Serve with Jasmine Rice.