Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup bell peppers (mix of red and green), chopped
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, sauté chopped onion and bell peppers until tender (about 3 to 4 minutes). Add minced garlic and cook for another minute.
- Return the chicken to the skillet along with pineapple chunks. In a separate bowl, mix soy sauce, vinegar, brown sugar, salt, and pepper; pour this mixture over the chicken and vegetables.
- Allow to simmer for about 10 minutes. Stir in cornstarch slurry to thicken the sauce, cooking for an additional few minutes until desired consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 18g
- Sodium: 710mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg