Name: Sweet and sour chicken thighs and rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 7 oz boneless skinless chicken thighs, cut into 1-inch pieces; 2 1/4 tsp cornstarch; 1/2 tsp canola oil; 1/2 red bell pepper, cut into 1-inch pieces; 1.5 oz fresh pineapple, diced; 1 clove garlic, minced; 1 tsp ginger, grated; 1 1/2 tsp rice vinegar; 2 tsp ketchup; 1 1/2 tsp low sodium soy sauce; 3/4 tsp honey; 1 green onions, thinly sliced

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, toss the chicken pieces in a bowl with half the cornstarch and the remaining salt until evenly coated.
In a small bowl, whisk together the rice vinegar, ketchup, soy sauce, honey, the remaining cornstarch, and 2 tablespoons of water from the tap.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes. Flip and cook for 3 minutes more until golden brown and cooked through. Done when opaque in the center, 165°F.
Add the bell pepper and pineapple to the skillet. Cook, stirring often, for 3 minutes until the pepper is tender-crisp. Add the garlic and ginger and cook for 1 minute until fragrant.
Give the sauce mixture a final whisk and pour it into the skillet. Simmer for 2 minutes, stirring constantly, until the sauce is glossy and thick enough to coat the chicken and vegetables.
Fluff the rice with a fork and place it on a plate. Top with the sweet and sour chicken and garnish with green onions.

Nutrition

Ingredients

Instructions

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