Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1 lb)
- 1 cup bell peppers, diced (red or yellow)
- 1 cup pineapple chunks (fresh or canned)
- 2 cloves garlic, minced
- 1 tsp ginger root, grated
- For the Sauce: 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1/4 cup brown sugar, packed
- 1/4 cup ketchup
- 1 tbsp cornstarch
Instructions
- Chop the chicken into bite-sized pieces. Dice the bell peppers, mince the garlic, and grate the ginger.
- In a bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, and cornstarch until smooth.
- Heat oil in a large skillet over medium-high heat. Cook chicken until golden brown (about 5-7 minutes).
- Add garlic and ginger to the skillet; stir in bell peppers and pineapple until vibrant.
- Pour the sauce into the skillet; stir well for about 2-3 minutes until thickened.
- Serve over rice or noodles and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 16g
- Sodium: 950mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg