Ingredients
Scale
- 1 lb boneless skinless chicken breast or thighs
- 1/2 cup cornstarch
- 2 tbsp vegetable oil
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/3 cup sugar
- 2 tbsp pineapple juice
- 1 cup pineapple chunks (fresh or canned)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
Instructions
- Season chicken with salt and pepper and coat with cornstarch.
- Heat oil in a skillet over medium-high heat. Cook chicken until golden brown (5–7 minutes). Remove from skillet.
- In the same skillet, combine ketchup, rice vinegar, soy sauce, sugar, and pineapple juice. Bring to a simmer.
- Return chicken to skillet. Add bell peppers and pineapple chunks; stir gently to combine.
- Mix cornstarch with water and add to sauce to thicken. Cook for an additional 2–3 minutes.
- Serve hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 18g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg