Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup fresh bell peppers (mixed colors), diced
- 1 medium onion, chopped
- 1 cup pineapple chunks (fresh or canned)
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- Chop chicken, bell peppers, onion, and drain pineapple if using canned.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and water until smooth.
- Heat oil in a large skillet over medium-high heat. Add chicken pieces; season with salt and pepper. Cook until golden brown (5-7 minutes).
- Stir in onion and bell peppers; cook until slightly softened (3-4 minutes).
- Mix in pineapple chunks and sauce. Stir until thickened (about 3 minutes).
- Serve hot over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 18g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg