Name: Sweet and sour chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 tsp cornstarch; 38 g pineapple juice; 1 tbsp apple cider vinegar; 2 tsp ketchup; 1 1/2 tsp low sodium soy sauce; 8 olive oil cooking sprays; 3/4 red bell pepper, diced; 1 green onions, sliced; 1/4 tsp salt

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes.
While the rice cooks, whisk the cornstarch, pineapple juice, apple cider vinegar, ketchup, and soy sauce in a small bowl until the starch is completely dissolved.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the chicken pieces in a single layer and cook for 3 minutes without moving them. Flip and cook for 2 minutes more.
Add the bell peppers to the skillet. Cook, stirring often, for 3 minutes until the peppers are crisp-tender and the chicken is opaque throughout. Done when opaque in the center, 165°F.
Give the sauce mixture a quick whisk and pour it into the skillet. Cook, stirring constantly, for 2 minutes until the sauce bubbles and thickens into a glossy glaze that coats the chicken.
Fluff the rice with a fork and place it on a plate. Top with the sweet and sour chicken and garnish with the green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes