Name: Sweet and sour chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 3/4 red bell pepper, cut into 1-inch pieces; 2 oz fresh pineapple, diced; 1 green onions, sliced; 2 tsp ketchup; 1 1/2 tsp rice vinegar; 1 1/2 tsp honey; 3/4 tsp low sodium soy sauce; 1 tsp cornstarch; 1 tsp avocado oil; 2 cloves garlic, minced; 2 tbsp water

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil, 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 ketchup, rice vinegar, honey, soy sauce, cornstarch, and water until smooth.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and remaining salt. Sear the cubes for 4 minutes, turning every minute or so until browned on most sides. Remove the chicken from the pan.
Heat the remaining oil in the same skillet. Add the bell pepper and pineapple. Sauté for 4 minutes until the pepper is tender-crisp. Add the garlic and cook for 1 minute more until fragrant.
Whisk the sauce again and pour it into the skillet. Return the chicken and any juices to the pan. Toss to coat and simmer for 2 minutes until the sauce has thickened to a glossy glaze and the chicken is cooked through. Done when opaque in the center, 165°F.
Fluff the rice with a fork and place on a plate. Top with the sweet and sour chicken and garnish with green onions.

Nutrition

Ingredients

Instructions

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

More dinner recipes