Name: Sweet and sour chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup white rice; 1/2 cup water; 1 tsp salt; 1.5 oz fresh pineapple, diced; 1 tbsp apple cider vinegar; 2 tsp ketchup; 1 1/2 tsp low sodium soy sauce; 1 tsp honey; 1 tsp cornstarch; 1/2 red bell pepper, cut into 1-inch pieces; 1/2 green bell pepper, cut into 1-inch pieces; 1 tsp avocado oil; 1 clove garlic, minced

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then cover and reduce to low. Simmer without lifting the lid for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, in a small bowl whisk together the diced pineapple, vinegar, ketchup, soy sauce, honey, and cornstarch until the cornstarch is completely dissolved.
Heat the oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with the remaining salt. Add the chicken to the skillet and cook, turning occasionally, until golden on all sides, about 5 to 6 minutes. Done when internal temperature is 165°F.
Add the red and green bell peppers to the skillet. Cook, stirring often, until the peppers are crisp-tender, about 3 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
Pour the pineapple sauce mixture into the skillet. Stir constantly until the sauce bubbles and thickens to a glossy coating over the chicken and peppers, about 1 to 2 minutes. Fluff the rice with a fork and serve the chicken over the top.

Nutrition

Ingredients

Instructions

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