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https://eatfresh.org/eatfreshorg-mini-course
Ready In:
25 minutes
Serves: 4
What you'll need
Small bowl
Large skillet
Sharp knife
Ingredients
Serves 4
1 tablespoon Canola Oil
1 pound Chicken boneless, skinless, cut into 1-inch cubes
1 Red Bell Pepper cut into the same size as the chicken
1 Onion Small, cut into the same size as the chicken
1 cup Pineapple Chunks canned, plus 1/4 cup juice
1/4 teaspoon Red Pepper Flakes more if desired
2 tablespoons Ketchup
2 tablespoons Soy Sauce
1 teaspoon Garlic Powder
1/2 teaspoon Ground Ginger
of Black Pepper to taste
2 cups Brown Rice Cooked
Directions
1.In a small bowl, stir together ¼ cup pineapple juice, pepper flakes, ketchup, soy sauce, garlic, and ginger, to make sauce.
2.Heat a large skillet with oil. Sauté chicken over medium high heat until cooked through, about 8 minutes.
3.Add bell pepper and onion to the skillet and saute for 3 minutes.
4.Add sauce. Cook and stir for about 2 minutes until vegetables are crisp tender, and sauce is thick.
5.Add 1 cup pineapple to wok or skillet and cook until hot. Season with ground black pepper to taste.
6.Serve stir-fry over 1⁄2 cup of brown rice.
Chef's Tips
- Make sure to use pineapple packed in juice, not syrup. You can also substitute canned mandarin oranges in juice to make orange chicken.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 385 | ||
| % Daily Value* | ||
| Total Fat 7 g | 9% | |
| Saturated Fat 1 g | 5% | |
| Sodium 662 mg | 29% | |
| Total Carbohydrate 46 g | 17% | |
| Dietary Fiber 4 g | 14% | |
| Protein 33 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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