Description
A bright and slightly sweet weeknight stir-fry featuring juicy chicken, tangy pineapple, and a glossy soy-honey sauce.
Ingredients
- 1 lb chicken breast, cut into 1-inch pieces
- 2 tbsp olive oil or sesame oil
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1/3 cup pineapple juice
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1.5 cups cooked rice (white, jasmine, or brown)
- 1 cup pineapple chunks
- 1/2 red bell pepper, diced
- 1/4 cup green onions, chopped
- Sesame seeds, for serving
- Crushed red pepper, optional
Instructions
1. Prep: Cut chicken, dice the red bell pepper, mince garlic, and chop green onions. Drain canned pineapple if using.
2. Heat a large skillet or wok over medium-high and add oil, swirling to coat.
3. Add chicken in a single layer. Season with a pinch of salt and black pepper. Cook 4–6 minutes until browned and cooked through. Remove chicken to a plate.
4. Add more oil if needed. Sauté garlic for 30 seconds, then add red bell pepper and cook for 2–3 minutes.
5. In a small bowl, whisk soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar until smooth.
6. Return chicken to the pan and pour the sauce over. Stir to coat and bring to a gentle simmer.
7. Stir the cornstarch slurry into the simmering sauce and cook for about 1 minute until thickened.
8. Add pineapple chunks and green onions. Heat through for 1–2 minutes.
9. Serve immediately over rice, garnished with sesame seeds and crushed red pepper if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Freeze up to 2 months.