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1
Combine the Hoisin sauce, 1/2 cup of the pineapple juice, 2 Tablespoons of soy sauce, and 1 Tablespoon of cornstarch.
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2
Set aside.
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3
Heat the oil in a large skillet or wok over medium heat.
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4
Add the chicken.
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5
Season with the salt and pepper.
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6
Cook chicken until lightly browned.
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7
Remove it from the pan and set aside.
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8
Add the bean sprouts, mushrooms, carrots, snow peas, red pepper, ginger, garlic, and scallions into the pan.
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9
Let cook for about one minute.
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10
Cook pasta noodles according to package directions in another pot.
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11
After about one minute in the skillet, stir vegetables and add the water.
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12
Cover and cook for about 3-4 minutes.
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13
Uncover and stir the vegetables.
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14
Add 1 cup of pineapple to the vegetables.
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15
Add the chicken back to the skillet and stir.
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16
Add the hoisin sauce mixture to the skillet and coat vegetables.
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17
Stir in the almonds.
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18
Cook for about four more minutes until vegetables are cooked to desired tenderness.
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19
Mix the remaining soy sauce into the vegetables.
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20
Add the pasta to a serving bowl and top with the vegetables.
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21
Toss well.
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22
Top with the fried Chow Mein Noodles if desired.
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23
Serve with the remaining pineapple as a side dish.
