Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh bell peppers, chopped (red and green)
- 1 cup pineapple chunks (fresh or canned)
- 2 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar (or apple cider vinegar)
- 2 tsp cornstarch mixed with 2 tsp water
- 1 tsp sesame oil
Instructions
- Prep your ingredients by chopping chicken into bite-sized pieces and vegetables into uniform sizes.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch mixture, and sesame oil until smooth.
- Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown (5-7 minutes), flipping occasionally.
- Stir in garlic, onions, bell peppers, and pineapple; stir-fry until onions are translucent (about 3-5 minutes).
- Pour in the sauce mixture over the chicken and veggies; stir well until everything is evenly coated and sauce thickens (about 2 minutes).
- Serve hot over rice or noodles; garnish with sesame seeds or green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg