Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (3–4 breasts)
- 2 cloves fresh garlic, minced
- 1 cup bell peppers (mixed colors), sliced
- 1 cup pineapple chunks (fresh or canned)
- 4 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar (or apple cider vinegar)
- 3 tbsp cornstarch
- 3 tbsp brown sugar
- 2 tbsp vegetable oil for frying
- 2 green onions, chopped (for garnish)
- ½ cup ketchup
- 1 tsp sesame oil
- Salt & pepper to taste
Instructions
- Cut chicken into bite-sized cubes; season with salt and pepper.
- In a bowl, whisk together soy sauce, ketchup, rice vinegar, brown sugar, and sesame oil until smooth.
- Coat each chicken piece in cornstarch until fully covered.
- Heat vegetable oil in a skillet over medium-high heat; fry chicken pieces until golden brown (about 5-7 minutes), flipping halfway through.
- Add bell peppers and pineapple to the skillet; stir-fry for about 3 minutes until veggies soften.
- Pour sauce over the mixture; stir until well-coated and bubbling (about 2-3 minutes).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sugar: 24g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg