Description
A quick and flavorful sweet and sour pineapple chicken stir-fry that transforms dinner into a delightful moment.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp cornstarch dissolved in 2 tbsp water
- 2 tsp vegetable oil (or sesame oil)
Instructions
- Chop the chicken into bite-sized pieces.
- Slice the red and green bell peppers as well as the onion. Mince the garlic.
- In a bowl, mix together the soy sauce, rice vinegar, brown sugar, and cornstarch slurry until smooth.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Sauté the chicken in the skillet until golden brown, about 6-8 minutes.
- Add the sliced onions and bell peppers to the skillet, stir-frying for another 3-4 minutes until softened.
- Stir in the pineapple chunks and cook for an additional 2 minutes.
- Pour the prepared sauce over the mixture and cook for another 2-3 minutes until thickened.
Notes
Using fresh ingredients enhances the flavor. Serve over rice or noodles for a complete meal.
