Ingredients
- Boneless, skinless chicken breasts
- Fresh bell peppers (red and yellow)
- Pineapple chunks
- Yellow onion
- Garlic
- Low-sodium soy sauce
- Rice vinegar
- Ketchup
- Brown sugar
- Cornstarch
Instructions
- Cut chicken breasts into bite-sized pieces and pat dry.
- Heat oil in a large skillet over medium-high heat. Sauté chopped onions and minced garlic for about 2 minutes until fragrant.
- Add the chicken pieces to the skillet; cook for 5-7 minutes until golden brown.
- Stir in bell peppers and pineapple chunks, cooking for an additional 3 minutes until vegetables are tender yet crisp.
- In a bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, and cornstarch until smooth. Pour into the skillet while stirring to thicken.
- Simmer for 2 more minutes until the sauce glazes the chicken and vegetables. 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 cup (245g)
- Calories: 350
- Sugar: 16g
- Sodium: 590mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg