Sweet Chili Pineapple Chicken Stir-Fry

Name: Sweet Chili Pineapple Chicken Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 pound chicken breast (cut into 1-inch pieces); 1 tablespoon olive oil; 1 red bell pepper (sliced); 0.5 cup shredded carrots; 0.5 cup canned pineapple chunks (drained); 2 clove garlic (minced); 0.5 cup sweet chili sauce; 2 tablespoon soy sauce; 1 cup jasmine rice (uncooked); 2 cup water; 0.25 teaspoon salt; 1 tablespoon sesame seeds (for garnish); 2 green onions (chopped, for garnish)

A vibrant and quick chicken stir-fry featuring tender chicken and colorful vegetables in a sweet chili-pineapple sauce, served with jasmine rice.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: Hawaiian
Difficulty: Easy
Cost: $2.36/serving

Dietary

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

Ingredients

1 pound chicken breast (cut into 1-inch pieces)
1 tablespoon olive oil
1 red bell pepper (sliced)
0.5 cup shredded carrots
0.5 cup canned pineapple chunks (drained)
2 clove garlic (minced)
0.5 cup sweet chili sauce
2 tablespoon soy sauce
1 cup jasmine rice (uncooked)
2 cup water
0.25 teaspoon salt
1 tablespoon sesame seeds (for garnish)
2 green onions (chopped, for garnish)

Instructions

First, prepare the jasmine rice. In a medium saucepan, combine the jasmine rice, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
While the rice cooks, cut the chicken breast into 1-inch pieces. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
Add the sliced red bell pepper and shredded carrots to the same skillet. Stir-fry for 3-4 minutes until tender-crisp.
Add the minced garlic and drained canned pineapple chunks to the skillet and stir-fry for 1 minute more.
Return the cooked chicken to the skillet. Pour in the sweet chili sauce and soy sauce. Toss everything to coat and cook for 1-2 minutes until the sauce has slightly thickened and heated through.
Fluff the jasmine rice. Serve the sweet chili pineapple chicken stir-fry over the rice, garnished with sesame seeds and chopped green onions, if desired.

Notes

For an extra kick, add a dash of sriracha to the sauce. This stir-fry is great for meal prepping and reheats well.

Nutrition (per serving)

Calories: 451
Protein: 30.2 g
Carbohydrates: 67.7 g
Fat: 6.5 g
Fiber: 1.8 g
Sodium: 1068 mg
Saturated Fat: 1 g
Sugar: 25.4 g
Cholesterol: 80 mg