Ingredients
Scale
- 2 cups white rice
- 1 lb boneless chicken breasts, cubed
- 1 cup fresh pineapple chunks
- 1 bell pepper, diced
- 1 cup snap peas or snow peas
- 1 onion, diced
- 2 garlic cloves, minced
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until clear. In a medium pot, combine rice and 4 cups of water; bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until fluffy.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; sauté until translucent (about 2-3 minutes).
- Add chicken; cook for 5-7 minutes until golden brown.
- Stir in bell pepper and snap peas; cook for an additional 3-4 minutes.
- In a bowl, whisk together soy sauce, chicken broth, and ginger; pour over chicken mixture along with pineapple chunks and stir.
- Cook for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve over fluffed rice garnished with green onions and sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg