Name: Sweet and sour chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain white rice; 1/2 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 red bell pepper, cut into 1-inch pieces; 1/3 cup yellow onion, cut into 1-inch pieces; 1 tsp avocado oil; 1 tbsp rice vinegar; 1 tbsp honey; 1 tbsp tomato paste; 1 1/2 tsp low sodium soy sauce; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 tsp cornstarch; 1 green onion, thinly sliced

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 heat to low. Simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork. Done when water is absorbed.
While the rice cooks, whisk together the rice vinegar, honey, tomato paste, soy sauce, garlic, ginger, and cornstarch in a small bowl until smooth.
Heat the avocado oil in a 12-inch skillet over medium-high heat. Season the chicken with the remaining salt and add it to the pan in a single layer. Cook without moving for 3 minutes to brown, then flip and cook for 2 more minutes.
Add the bell pepper and onion to the skillet. Cook, stirring often, until the vegetables are crisp-tender and the chicken is nearly cooked through, about 4 minutes. Done when vegetables are softened.
Pour the sauce into the skillet. Cook, stirring constantly, until the sauce thickens and turns glossy, about 2 minutes. Ensure the chicken reaches 165°F. Serve the chicken and vegetables over the fluffed rice and garnish with green onions.

Nutrition

Ingredients

Instructions

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