Ingredients
Scale
- 1 lb boneless chicken breast or thighs
- 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 soy sauce
- 1/3 cup sugar
- 2 tbsp pineapple juice (fresh or canned)
- 1 cup pineapple chunks
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 1/2 medium onion (sliced, optional)
Instructions
- In a bowl, mix cornstarch, salt, and black pepper. Coat chicken pieces evenly.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Cook chicken until golden brown; remove and set aside.
- In the same pan, combine ketchup, rice vinegar, soy sauce, sugar, and pineapple juice. Stir well.
- Thicken the sauce by adding cornstarch mixed with water; stir until slightly thickened.
- Add cooked chicken back into the pan along with pineapple chunks and diced vegetables. Cook for an additional 3–5 minutes until veggies are tender-crisp.
- Serve hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 20g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg