Ingredients
Scale
- 1 lb boneless skinless chicken (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup low-sodium 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 the chicken with salt and pepper, then coat with cornstarch.
- Heat vegetable oil in a skillet over medium-high heat. Cook the chicken until golden brown, about 5–7 minutes.
- In a bowl, whisk together ketchup, rice vinegar, soy sauce, sugar, and pineapple juice. Pour over the chicken.
- Add diced bell peppers and stir to combine.
- Gradually stir in cornstarch mixed with water until the sauce thickens, about 2–3 minutes.
- Gently mix in pineapple chunks before serving hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 22g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg