Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 1 lb)
- 2 cloves fresh garlic, minced
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers, diced (red or yellow)
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 2 tbsp cornstarch
- 2 tbsp cooking oil (neutral)
Instructions
- Prep your ingredients by cutting chicken into bite-sized pieces and dicing bell peppers.
- Marinate chicken in a bowl with soy sauce, garlic, and half the sugar for at least 15 minutes.
- Heat oil in a skillet over medium-high heat. Cook marinated chicken until golden brown (5-7 minutes) and set aside.
- In the same skillet, combine remaining sugar, rice vinegar, and soy sauce; simmer until thickened (3-5 minutes).
- Add bell peppers and pineapple to the sauce; stir until veggies soften (2-3 minutes).
- Return cooked chicken to the skillet and mix well to coat in the sauce; heat through for another 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 290
- Sugar: 13g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg