Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1/3 cup low-sodium soy sauce
- 1/2 cup pineapple juice (fresh preferred)
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, diced
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat oil in a large skillet over medium heat. Sauté chicken for about 5-7 minutes until golden brown. Remove and set aside.
- In the same skillet, mix soy sauce, pineapple juice, brown sugar, and rice vinegar. Bring to a gentle boil for about 3-5 minutes until slightly thickened.
- Add chopped bell peppers and onion; stir-fry for another 4-5 minutes until tender yet crisp.
- Return the chicken to the skillet and coat with the sauce; simmer on low for an additional minute.
- Serve immediately over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 320
- Sugar: 15g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg