Ingredients
- 1 cup low-sodium chicken broth
- 2 tablespoon cornstarch
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil (dark)
- 1/8 teaspoon red pepper flakes
- 3 tablespoons olive oil (extra virgin)
- 1 pound boneless skinless chicken breasts (cut into 1” pieces)
- 1 cup chopped pineapple (fresh)
- 4 cloves garlic, minced
- 1 red bell pepper (chopped into 1” pieces)
- 1 yellow onion (chopped, small 4 oz onion)
- 2 cups cooked brown rice
How to Make
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Step 1: In a small bowl, whisk broth, cornstarch, soy sauce, sesame oil, and red-pepper flakes.
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Step 2: Heat 2 Tablespoons of the olive oil in a hot wok or large pan over medium-high heat.
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Step 3: Season chicken with salt and stir fry for 7 minutes. Remove chicken from pan and set aside.
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Step 4: Add remaining tablespoon olive oil to the pan, then add the pineapple, garlic, bell pepper, and onion. Stir fry until tender, about 5 minutes.
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Step 5: Stir soy sauce mixture, then add to the pan and cook until thickened, 1 to 2 minutes. Add chicken and cook until heated through, 1 to 2 minutes. Serve over the brown rice.
Tips & Variations
- Wok
We hope you enjoy this recipe!
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