Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh bell peppers, diced (mix of colors)
- 1 cup pineapple chunks (fresh or canned)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp light brown sugar
- 1/4 cup ketchup
- 2 tsp cornstarch mixed with 2 tsp water
- Salt and pepper to taste
Instructions
- Cut chicken into bite-sized pieces and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until fragrant.
- Add chicken to the skillet; cook until golden brown on all sides (about 5-7 minutes).
- In a bowl, whisk together soy sauce, rice vinegar, brown sugar, ketchup, and cornstarch mixture.
- Stir in diced bell peppers and pineapple; pour sauce over the mixture.
- Reduce heat to medium-low and simmer for about 5 minutes until the sauce thickens.
- Serve hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 16g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg