Ingredients and Weight: - Chicken breast: 2 lbs (900g) - Pineapple, chunks: 1 (20 oz) can - Green bell pepper: 1 large (12 oz) - Red bell pepper: 1 large (12 oz) - Onion, chopped: 1 large (12 oz) - Soy sauce: 1/4 cup - Honey: 1/4 cup - Rice wine vinegar: 2 tbsp - Sesame oil: 2 tsp - Garlic, minced: 2 cloves - Ginger, minced: 1 tbsp - Cornstarch: 2 tbsp - Chicken broth: 1/4 cup - Water: 1/4 cup
Preparation Time: - 20 minutes
Cooking Time: - 15 minutes
Difficulty Level: - 2 (simple)
Preparation Method Steps: 1. Cut the chicken into bite-sized pieces. 2. In a large skillet, heat the sesame oil over medium-high heat. 3. Add the chicken and cook until browned on all sides. 4. Remove the chicken from the skillet and set aside. 5. Add the bell peppers, onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes. 6. Stir in the pineapple, soy sauce, honey, rice wine vinegar, and chicken broth. 7. Return the chicken to the skillet and bring to a simmer. 8. In a small bowl, whisk together the cornstarch and water until smooth. 9. Add the cornstarch mixture to the skillet and cook until the sauce thickens, about 1 minute. 10. Serve over rice or noodles.
Nutritional Information: - Calories: 250 per serving - Fat: 15g - Protein: 25g - Carbohydrates: 20g
Dish Characteristics: - Sweet and savory flavor - Colorful and visually appealing - Pairs well with rice or noodles - Can be easily customized with different vegetables or protein
User Comments: - "This is my go-to stir-fry recipe! It's easy to make and always a crowd-pleaser." - "The pineapple adds a delicious sweetness to the dish." - "I like to add some crushed pineapple to the sauce for extra flavor."
Special Precautions and Tips: - If you don't have pineapple chunks, you can use fresh or frozen pineapple cut into pieces. - To make the dish gluten-free, use gluten-free soy sauce and cornstarch. - For a vegetarian version, substitute tofu for the chicken.