Name: Sweet and sour chicken with pineapple
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; 2 tsp cornstarch; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp canola oil; 3 oz fresh pineapple, cut into 1-inch chunks; 1/2 red bell pepper, chopped into 1-inch pieces; 1/2 green bell pepper, chopped into 1-inch pieces; 1/3 cup yellow onion, chopped into 1-inch pieces; 2 tbsp apple cider vinegar; 1 1/2 tbsp ketchup; 1 1/2 tsp honey; 1 1/2 tsp low sodium soy sauce; 2 cloves garlic, minced; 2 tsp fresh ginger, grated

Nutrition

Per serving

444 calories

Protein: 42g; 37% of calories
Carbs: 47g; 42% of calories
Fat: 11g; 21% of calories

Instructions

Prep 20 min · Cook 15 min

In a small bowl, whisk together the vinegar, ketchup, honey, soy sauce, garlic, and ginger until smooth. Set the sauce aside.
In a medium bowl, toss the chicken pieces with the cornstarch, salt, and pepper until evenly coated.
Heat half 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. Remove the chicken from the skillet and set aside. Done when opaque in the center, 165°F.
Wipe out the skillet and add the remaining oil over medium-high heat. Add the onion, red and green bell peppers, and pineapple. Sauté for 5 to 6 minutes until the vegetables are tender-crisp and the pineapple starts to brown.
Return the chicken to the skillet. Pour the prepared sauce over the mixture. Simmer for 2 to 3 minutes, tossing constantly, until the sauce has thickened and glazes the chicken and vegetables. Transfer to a plate.

Nutrition

Ingredients

Instructions

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