Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or agave syrup
- 1 cup bell peppers (red, yellow, green), sliced
- 1 cup pineapple, diced (fresh or canned)
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- 2 tablespoons olive oil for cooking
- Brown rice or whole grain for serving
- Steamed broccoli (optional for serving)
Instructions
- Marinate the diced chicken with soy sauce, rice vinegar, honey, minced garlic, and minced ginger for at least 30 minutes.
- In a skillet, heat 1 tablespoon of olive oil and cook the marinated chicken for 7-10 minutes until fully cooked.
- Add sliced bell peppers and sauté until tender, then mix in diced pineapple, ketchup, and a tablespoon of cornstarch mixed with water to thicken the sauce. Cook for 3-5 minutes.
- Combine the cooked chicken back into the skillet and stir well. Serve over brown rice and garnish with steamed broccoli.
Notes
- This recipe can be made with tofu instead of chicken for a vegetarian option.
- Add sriracha or red pepper flakes for a spicier version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For freezing, cool completely and store in airtight containers for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 10g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg