Description
A classic dish with a delightful balance of sweet and tangy flavors, featuring tender chicken and vibrant vegetables.
Ingredients
Scale
- 2 skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons brown sugar or honey
- 2 teaspoons cornstarch (or arrowroot powder for gluten-free), dissolved in 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Cut chicken into bite-sized pieces, season with salt and pepper, and coat with cornstarch.
- Cook the Chicken: Heat oil in a skillet or wok over medium-high heat, add chicken, and cook until golden brown, about 4-5 minutes. Remove chicken and set aside.
- Stir-Fry the Vegetables: In the same pan, sauté garlic and ginger until fragrant, then add bell peppers and pineapple, stir-frying for 2-3 minutes.
- Make the Sauce: Whisk together soy sauce, rice vinegar, ketchup, brown sugar, and cornstarch slurry, and pour into the pan with vegetables.
- Combine Everything: Return the cooked chicken to the pan and toss to coat in the sauce, cooking for an additional 1-2 minutes.
Notes
Customize the sweetness and spice levels to your liking. Fresh ginger and garlic enhance the flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg