Name: Sweet and sour chicken stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 1/4 cup long-grain white rice; 1/2 red bell pepper, cut into 1-inch pieces; 1/4 medium yellow onion, cut into 1-inch pieces; 2 oz fresh pineapple, cubed; 1 tsp canola oil; 2 tsp cornstarch; 2 tsp ketchup; 1 1/2 tsp rice vinegar; 1 tsp honey; 1 1/2 tsp low sodium soy sauce; 2/3 cup water; 1/4 tsp salt

Instructions

Prep 20 min · Cook 5 min

In a small pot, bring the rice, two-thirds of the water, and a pinch of the salt to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Let rest covered for 5 minutes, then fluff with a fork.
In a small bowl, whisk together the ketchup, rice vinegar, honey, soy sauce, remaining water, and half of the cornstarch until smooth.
Toss the chicken with the remaining salt and the remaining cornstarch. Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and sear without moving for 2 minutes. Stir and continue cooking until golden and no pink remains, about 4 more minutes. Done when reaches 165°F.
Remove chicken to a plate. Add the remaining oil to the skillet. Add the bell pepper and onion, and sauté until crisp-tender, about 3 minutes. Stir in the pineapple and cook for 1 minute longer.
Whisk the sauce again to incorporate the starch and pour it into the skillet. Return the chicken and any juices to the pan. Simmer, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Done when sauce is glossy and thick.

Nutrition

Ingredients

Instructions

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