Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons brown sugar
- 2 tablespoons vinegar (rice or white)
- 2 tablespoons vegetable oil
- 1/4 cup ketchup
- 1/2 cup water
Instructions
- Dice the chicken into bite-sized pieces and chop bell peppers into strips.
- Heat vegetable oil in a large skillet over medium-high heat; cook chicken until golden brown for about 5-7 minutes.
- Add minced garlic and bell peppers; cook until softened, around 3-4 minutes.
- In a bowl, whisk together soy sauce, ketchup, vinegar, sugar, cornstarch, and water until smooth.
- Pour the sauce mixture over the cooked chicken and vegetables; stir to coat for about 2-3 minutes until thickened.
- Simmer gently for another 4-5 minutes to meld flavors before serving hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 18g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg