Sweet and Sour Pineapple Broccoli Chicken Stir Fry
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.92 out of 5 stars
(24)
Ingredients
4 servings
- For the sauce:
- ⅓ cup low sodium soy sauce
- 3 tablespoons water
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar (or sub coconut sugar)
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ½ tablespoon arrowroot starch (or cornstarch)
- For the stir fry:
- 1 tablespoon toasted or regular sesame oil, divided
- 1 pound boneless skinless chicken breast, diced into ½ inch chunks
- 1 large red bell pepper, chopped into large chunks
- 1 small red onion, chopped into large chunks
- 1 head broccoli, cut into florets (about 4 cups broccoli florets
- 1 cup fresh or frozen pineapple chunks
- For serving:
- Cooked brown or coconut rice, for serving
- Chopped fresh scallions, for topping
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Preparation
Step 1
First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, rice wine vinegar, honey, brown sugar, garlic, ginger and arrowroot starch (or cornstarch). Set aside.
Step 2
Add 1/2 tablespoon sesame oil to a deep skillet and place over medium heat. Add diced chicken breast and cook until no longer pink, about 5-8 minutes. Once cooked, transfer meat to a bowl and set aside. Keep the heat in the pan.
Step 3
In the same pan, add the remaining ½ tablespoon sesame oil. Add in bell pepper chunks, onion chunks and broccoli. Cook, stirring frequently for 5-8 minutes until broccoli is slightly tender but still has a bite. Stir in pineapple and cooked chicken breast. Pour sauce over and bring to a slight simmer then reduce heat to low and cook for an additional 2-4 minutes until sauce begins to thicken.
Step 4
Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions. Serves 4.
Step 5
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