Description
A delightful stir-fry with a tangy-sweet flavor profile, perfect for weeknight dinners and family gatherings.
Ingredients
Scale
- 1 pound Chicken Breasts, boneless and skinless
- 1 red Bell Pepper, sliced
- 1 green Bell Pepper, sliced
- 1 cup Pineapple Chunks, canned or fresh
- 1 medium Onion, sliced
- 2 cloves Garlic, minced
- ¼ cup Soy Sauce
- 2 tablespoons Rice Vinegar
- 2 tablespoons Brown Sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
Instructions
- Prep the Ingredients: Chop chicken into bite-sized pieces. Finely chop garlic, slice onion, and chop bell peppers into strips. Drain pineapple if using canned.
- Heat the Pan: In a large skillet or wok, heat olive oil over medium-high heat.
- Cook the Chicken: Add chicken pieces to the hot oil, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
- Add the Aromatics: Stir in minced garlic and onions, cooking for an additional minute.
- Stir in the Veggies and Pineapple: Add bell peppers and pineapple, cooking for another 3-4 minutes.
- Create the Sauce: Whisk together soy sauce, rice vinegar, and brown sugar in a bowl. Pour over the chicken and veggies, simmer for 2-3 minutes.
- Taste and Adjust: Season with more salt, pepper, or sugar as desired.
- Serve It Up: Garnish with chopped green onions or sesame seeds if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This dish can be made ahead by preparing the chicken and veggies in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: sweet and sour chicken, stir fry, easy chicken recipe, family dinner recipe