Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 cup bell peppers (mixed colors), chopped
- 1 cup pineapple chunks (fresh or canned)
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp cornstarch
- 2 tbsp brown sugar
- ½ cup vegetable oil (for frying)
- Sesame seeds (optional, for garnish)
Instructions
- Season the chicken pieces with salt and pepper.
- In a bowl, whisk together cornstarch and a few tablespoons of water to create a light batter.
- Heat the vegetable oil in a large skillet over medium-high heat. Dip chicken pieces in the batter and fry in batches until golden brown, about 5-7 minutes. Remove and set aside.
- In another bowl, mix soy sauce, rice vinegar, brown sugar, minced garlic, and pineapple juice for the sauce.
- Stir-fry chopped bell peppers and pineapple in the skillet for about 3 minutes until vibrant.
- Return the fried chicken to the skillet and pour in the sauce mixture. Cook for an additional minute until heated through.
- Serve hot over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 12g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 70mg