Description
A quick and delicious weeknight dinner featuring savory soy-glazed chicken, bright pineapple, and tender rice, all cooked in one pan.
Ingredients
- 1 lb chicken breast, cubed (about 450 g)
- 2 tbsp olive or sesame oil
- 2 cloves garlic, minced
- ½ cup soy sauce
- ⅓ cup pineapple juice
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 1½ cups cooked rice
- 1 cup pineapple chunks
- ½ red bell pepper, diced
- ¼ cup green onions, chopped
- Optional: Sesame seeds, Chili flakes
Instructions
- Heat the oil in a large skillet over medium heat. Add the cubed chicken and sauté until browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the soy sauce, pineapple juice, honey (or brown sugar), and vinegar. Let it simmer for a couple of minutes.
- Stir in the cornstarch slurry and continue cooking until the sauce thickens, about 1-2 minutes.
- Return the chicken to the skillet. Add the pineapple chunks and diced red bell pepper. Stir well to coat and heat through.
- Mix in the cooked rice, ensuring everything is combined and heated. Taste and adjust sweetness if desired.
- Top with green onions and sesame seeds if desired and serve hot.
Notes
Use low-sodium soy sauce for a healthier option. Serve with steamed veggies for added nutrition. Leftover rice works great for this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian