Sweet and Sour Pineapple Chicken Stir-Fry

Name: Sweet and Sour Pineapple Chicken Stir-Fry
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 2 tablespoon cornstarch; 1 tablespoon canola oil; 2 bell peppers (chopped into 1-inch pieces); 1 cup snow peas; 1 can pineapple chunks (8 ounce, drained); 0.25 cup soy sauce; 2 tablespoon rice vinegar; 2 tablespoon brown sugar; 2 tablespoon pineapple juice (reserved from can); 0.25 teaspoon red pepper flakes; 3 package microwaveable white rice (8.8 ounce each)

A quick and colorful stir-fry featuring tender chicken pieces and crisp bell peppers, tossed in a tangy and sweet pineapple-soy sauce. Served over fluffy microwaveable rice, it's a delightful East Asian-inspired meal.

Prep: 12 min
Cook: 12 min
Total: 24 min
Servings: 6
Cuisine: East Asian
Difficulty: Easy
Cost: $3.29/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
2 tablespoon cornstarch
1 tablespoon canola oil
2 bell peppers (chopped into 1-inch pieces)
1 cup snow peas
1 can pineapple chunks (8 ounce, drained)
0.25 cup soy sauce
2 tablespoon rice vinegar
2 tablespoon brown sugar
2 tablespoon pineapple juice (reserved from can)
0.25 teaspoon red pepper flakes
3 package microwaveable white rice (8.8 ounce each)

Instructions

Pat the 1 1/2 pounds boneless, skinless chicken breast pieces dry with paper towels. Toss with 2 tablespoons cornstarch until evenly coated.
In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, and 2 tablespoons reserved pineapple juice. Add 1/4 teaspoon red pepper flakes if desired. Set aside.
Heat 1 tablespoon canola oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from skillet and set aside.
Add the 2 chopped bell peppers and 1 cup snow peas to the skillet. Stir-fry for 3-4 minutes, until tender-crisp.
Return the cooked chicken to the skillet. Add the drained 1 (8 ounce) can pineapple chunks and pour in the prepared sweet and sour sauce. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats the chicken and vegetables.
Heat the 3 packages microwaveable white rice according to package directions. Serve the sweet and sour pineapple chicken stir-fry immediately over the hot rice.

Notes

Ensure chicken is cooked thoroughly before adding sauce. Leftovers store well for 2-3 days.

Nutrition (per serving)

Calories: 467
Protein: 31.8 g
Carbohydrates: 67.5 g
Fat: 8.4 g
Fiber: 1.6 g
Sodium: 911 mg
Saturated Fat: 0.8 g
Sugar: 12.2 g
Cholesterol: 80 mg