Name: Sweet and sour chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 tsp salt; 2 tsp cornstarch; 1 tsp canola oil; 1/2 red bell pepper, cut into 1-inch pieces; 1.5 oz pineapple, cubed; 1 green onions, sliced, whites and greens separated; 1 clove garlic, minced; 1 1/2 tsp ginger, grated; 1 tbsp rice vinegar; 1 tbsp honey; 1 tbsp tomato paste; 1 tsp low sodium soy sauce

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
In a small bowl, whisk together the rice vinegar, honey, tomato paste, and soy sauce until smooth.
Toss the chicken pieces with the salt and half of the cornstarch until evenly coated.
Heat half of the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes. Flip and cook for 2 minutes more until browned and cooked through. Transfer chicken to a plate. Done when opaque in the center, 165°F.
Add the remaining oil to the same skillet. Add the bell pepper, pineapple, and onion whites. Stir-fry for 3 minutes until the peppers are tender-crisp. Add the garlic and ginger and stir-fry for 30 seconds more.
Whisk the remaining cornstarch into the sauce mixture. Pour the sauce into the skillet and simmer for 1 minute until thickened and glossy. Return the chicken to the skillet and toss to coat. Fluff the rice with a fork and spoon it onto a plate. Top with the chicken mixture and scatter the green onion greens over the top.

Nutrition

Ingredients

Instructions

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