Directions

1. Cook the lo mein noodles according to package directions. Drain and set aside.
2.  Heat the vegetable oil in a large skillet or wok over medium-high heat. Add half the chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove from the pan and set aside. Repeat with the remaining chicken.
3. Add the red bell peppers and broccoli to the pan and cook for 3-4 minutes, or until tender. Stir in the garlic and ginger and cook for another minute until fragrant.
4. In a large bowl, whisk together the soy sauce, brown sugar, cornstarch, Sriracha, red pepper flakes, and pineapple juice. Pour the sauce into the pan with the vegetables. Bring to a simmer and cook for 1-2 minutes, or until slightly thickened.
5. Add the cooked chicken, cooked noodles, and pineapple cubes to the pan. Toss to coat everything evenly. Heat through for another minute or two, until everything is heated through, and the sauce is slightly thickened. You may need to do this in batches depending on the size of your pan.
6. Serve immediately, garnished with sesame seeds, and chopped green onions (optional).