Servings: 4 Servings
Calories: 555kcal
Author: Sue Loethen
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- 1 pound chicken breasts boneless, cut into cubes
- 2 tbsp oil
- ½ cup green pepper strips
- ½ cup red pepper strips
- 1 cup carrot strips
- 1 clove garlic minced
- 1 tbsp cornstarch
- ¼ cup soy sauce
- 8 ounces pineapple chunks in juice
- 3 tbsp vinegar
- 3 tbsp brown sugar
- ½ tsp ground ginger
- 1 ½ cups rice prepared as instructed
Brown chicken in hot oil in large skillet. Add peppers, carrots, and garlic. Cook and stir 1 to 2 minutes.
Mix cornstarch with soy sauce. Add to pan with pineapple and juice, vinegar, sugar, and ginger. Bring to full boil.
Serve chicken over rice.
Calories: 555kcal | Carbohydrates: 81g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 972mg | Potassium: 786mg | Fiber: 3g | Sugar: 19g | Vitamin A: 6060IU | Vitamin C: 47.6mg | Calcium: 55mg | Iron: 1.8mg