Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1/4 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 1 tablespoon honey or brown sugar
- 2 tablespoons olive or sesame oil
- 3 cloves garlic, minced
- 2 cups cooked rice (white, brown, or jasmine)
- 1 medium red bell pepper, diced
- 2 tablespoons green onions, sliced
Instructions
- Dice the chicken breast and chop the red bell pepper. Slice the green onions; set aside.
- In a non-stick skillet over medium heat, add olive oil and cook the chicken until golden brown (about 5-7 minutes).
- Stir in minced garlic and sauté until fragrant (about 30 seconds). Add soy sauce, pineapple juice, and honey/brown sugar; mix well.
- Create a cornstarch slurry by mixing cornstarch with water in a small bowl; add to the skillet while stirring until the sauce thickens.
- Incorporate diced red bell pepper and cook for an additional 3 minutes until tender-crisp.
- Finally, mix in cooked rice thoroughly and garnish with sliced green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 480
- Sugar: 14g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg