Ingredients
Scale
- 2 cups jasmine rice
- 1 pound boneless, skinless chicken thighs, diced
- 1 medium pineapple, diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 2 tablespoons alternative sauce (e.g., hoisin sauce)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Vegetable oil for sautéing
Instructions
- Rinse jasmine rice under cold water until clear.
- In a saucepan, combine rinsed rice, 4 cups of water, and salt; bring to boil. Reduce heat and simmer for 15-20 minutes.
- Heat vegetable oil in a large skillet over medium-high. Add chicken; season with salt and pepper. Cook until browned.
- Stir in garlic and ginger; sauté until fragrant.
- Add bell pepper and peas; cook until tender.
- Gently fold in pineapple; cook for an additional few minutes.
- Mix soy sauce, alternative sauce, and sesame oil in a bowl; pour over chicken mixture.
- Add the cooked rice to the skillet; mix until well combined.
- Serve hot, garnished with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 10g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg