1 small red bell pepper, seeded and cut into ¼-inch thick strips
⅔ cup fresh pineapple chunks (½-inch dice)
⅔ cup chopped peeled granny smith apple (½-inch dice)
⅓ cup roasted unsalted cashews
2 large leaves and stems bok choy, cut into ¼-inch wide thin strips
2 large leaves nappa cabbage, shredded
3 tablespoon teriyaki sauce
2 tablespoon hoisin sauce
2 teaspoon dark Asian sesame oil
Cooked basmati or jasmine rice, for serving
Heat the peanut oil in a large skillet over high heat. Add the chicken meat and cook, stirring frequently, about 3 minutes. Stir in the garlic and ginger and cook, stirring frequently, until fragrant, about 30 seconds.
Add the red pepper, apple, pineapple, and cashews and stir-fry until the red pepper is crisp-tender, about 2 minutes. Add the bok choy, cabbage, teriyaki, and hoisin sauces. Stir well to combine. Remove from the heat and mix in the sesame oil. Serve with the rice.