Ingredients
- Boneless, skinless chicken breasts
- Bell peppers (red, yellow, green)
- Pineapple chunks
- Ketchup
- Rice vinegar
- Soy sauce
- Brown sugar
Instructions
- Cut chicken breasts into bite-sized pieces and chop bell peppers.
- In a bowl, whisk together ketchup, rice vinegar, soy sauce, brown sugar, garlic powder, and cornstarch to make the sauce.
- Heat oil in a large skillet over medium-high heat and cook chicken until browned (about 5 minutes).
- Add bell peppers and pineapple; stir-fry for 3 minutes.
- Pour the sauce over the chicken and vegetables; simmer until thickened (about 3 minutes).
- Serve hot over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 15g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg