Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Bell peppers (mixed colors)
- Pineapple chunks
- Fresh ginger
- Garlic cloves
- Soy sauce
- Rice vinegar
- Cornstarch
- Brown sugar
- Cooking oil
Instructions
- Cut the chicken into bite-sized pieces and bell peppers into medium chunks.
- Whisk together soy sauce, rice vinegar, brown sugar, cornstarch, garlic, ginger, and optional chili flakes in a bowl until smooth.
- Heat oil in a large skillet or wok over medium-high heat until shimmering.
- Sauté the chicken in batches until golden brown (5-7 minutes).
- Add the bell peppers and pineapple; cook for 3-4 minutes until tender-crisp.
- Pour the sauce over the mixture and stir until thickened (2-3 minutes).
- Serve hot over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg