Name: Sweet and sour chicken stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup white rice; 1/2 cup water; 2 oz fresh pineapple, diced; 1/2 red bell pepper, chopped into 1-inch pieces; 1/2 green bell pepper, chopped into 1-inch pieces; 1/4 medium yellow onion, chopped into 1-inch pieces; 1 tsp canola oil; 1 tbsp apple cider vinegar; 2 tsp ketchup; 1/2 tsp honey; 1 1/2 tsp low sodium soy sauce; 1 tsp cornstarch; 1/4 tsp salt

Nutrition

Per serving

502 calories

Protein: 44g; 35% of calories
Carbs: 63g; 50% of calories
Fat: 8g; 15% of calories

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice, water, and half the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the rice cooks, whisk together the vinegar, ketchup, honey, soy sauce, and cornstarch in a small bowl until smooth.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and the remaining salt. Cook for 4 minutes, flip, and cook for 3 minutes more until golden and opaque. Done when opaque in the center, 165°F.
Transfer the chicken to a plate. Heat the rest of the oil in the same skillet. Add the bell peppers and onion. Stir-fry for 4 minutes until crisp-tender.
Return the chicken to the skillet along with the pineapple and sauce. Cook for 2 minutes, stirring constantly, until the sauce is thick and glossy. Serve over the fluffed rice.

Nutrition

Ingredients

Instructions

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