Name: Sweet and sour chicken
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 jasmine rice; 1/3 cup water; 1 tsp canola oil; 3/4 red bell pepper, cut into 1-inch pieces; 1/3 cup yellow onion, cut into 1-inch wedges; 1.5 oz fresh pineapple, cubed; 1 tbsp apple cider vinegar; 2 tsp ketchup; 1 1/2 tsp low sodium soy sauce; 1 1/2 tsp honey; 1 tbsp cornstarch; 1/2 tsp salt; 1 1/2 tbsp water

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, 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 for 5 minutes.
In a small bowl, whisk together the vinegar, ketchup, soy sauce, honey, 1 teaspoon of the cornstarch, and the remaining water until smooth.
Toss the chicken pieces in a bowl with the remaining cornstarch and half of the remaining salt 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 to 4 minutes more until browned and opaque. Done when opaque in the center, 165°F.
Remove the chicken from the pan. Add the remaining oil, bell pepper, onion, pineapple, and the rest of the salt. Sauté for 5 to 6 minutes until the vegetables are tender-crisp.
Whisk the sauce again and pour it into the skillet. Return the chicken to the pan and cook for 1 to 2 minutes, tossing constantly, until the sauce is glossy and coats everything. Serve over the rice.

Nutrition

Ingredients

Instructions

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