Name: Sweet and sour chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice; 1/2 cup water; 3/4 red bell pepper, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 8 olive oil cooking sprays; 1 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tsp honey; 1 tbsp tomato paste; 1/4 tsp salt; 1 green onions, sliced

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice, water, and a pinch of 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. Done when tender and water absorbed.
While the rice cooks, whisk the soy sauce, rice vinegar, honey, and tomato paste in a small bowl until smooth.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Season the chicken with the remaining salt. Add the chicken to the skillet in a single layer and cook for 3 minutes. Flip and cook for 2 minutes more until browned. Done when opaque in the center, 165°F.
Remove the chicken from the skillet. Refresh the cooking spray. Add the bell pepper and onion to the skillet. Sauté for 4 minutes until the vegetables are tender-crisp. Add the garlic and ginger and cook for 1 minute until fragrant.
Return the chicken to the skillet and pour in the sauce. Toss for 2 minutes until the sauce thickens and coats everything. Fluff the rice with a fork and plate the chicken stir-fry on top. Garnish with the green onions.

Nutrition

Ingredients

Instructions

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