Start to finish: 30 minutes
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
¼ cup brown sugar
¼ cup cider vinegar
¼ teaspoon red pepper flakes
4 slices bacon, cut in ½-inch pieces
1 pound boneless, skinless chicken thighs, cubed
1 red onion, sliced
1 medium carrot, julienned
2 baby bok choy, sliced
1 red bell pepper, cored and cut into strips
6-ounce package fresh snow pea pods
16-ounce container fresh pineapple chunks
1 cup chicken broth
2 tablespoons cornstarch
Salt and ground black pepper, to taste
In a small bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, vinegar and red pepper flakes. Set aside.
In a large, deep saute pan over medium-high, cook the bacon until crispy, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain, leaving the drippings in the pan.
Add the chicken to the pan and saute for 3 to 4 minutes, or until well browned on all sides. It does not need to be cooked through yet. Add the onion and the carrot and cook for another 3 to 4 minutes, or until the onion is soft and translucent and beginning to brown.
Add the bok choy, red bell pepper, snow peas and pineapple chunks. Cook for 2 to 3 minutes, or until the vegetables are crisp-tender. Stir in the reserved sauce.
In a small bowl, stir together the chicken broth and cornstarch, then stir into the pan. Bring to a boil and cook until the sauce is thickened and coats everything, about 2 minutes. Serve sprinkled with the reserved bacon.