Sweet and Sour Pineapple Broccoli Chicken Stir Fry
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Found on: ambitiouskitchen.com
Wonderful pineapple broccoli chicken stir fry with a flavorful sweet and sour sauce. This easy pineapple chicken stir fry recipe takes just 30 minutes to make for the best, protein-packed weeknight dinner! Serve with rice or quinoa for an amazing meal.
1lbboneless skinless chicken breast, diced into ½ inch chunks
1large red bell pepper, chopped into large chunks
1small red onion, chopped into large chunks
1head broccoli, cut into florets (about 4 cups broccoli florets
1cup fresh or frozen pineapple chunks
For serving:
Cooked brown or coconut rice, for serving
Chopped fresh scallions, for topping
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.
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.
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.
4
Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions. Serves 4.
Recipe Notes
5
This recipe would be excellent with my coconut rice.
If you want to make vegetarian, I suggest using tofu or chickpeas instead of chicken.
Ingredients
For the sauce:
⅓cup low sodium soy sauce
3tbsp water
2tbsprice wine vinegar
2tbsp honey
1tbspbrown sugar (or sub coconut sugar)
3cloves garlic, minced
2tspfreshly grated ginger
½tbsparrowroot starch (or cornstarch)
For the stir fry:
1tbsp toasted or regular sesame oil, divided
1lbboneless skinless chicken breast, diced into ½ inch chunks
1large red bell pepper, chopped into large chunks
1small red onion, chopped into large chunks
1head broccoli, cut into florets (about 4 cups broccoli florets
1cup fresh or frozen pineapple chunks
For serving:
Cooked brown or coconut rice, for serving
Chopped fresh scallions, for topping
Directions
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.
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.
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.
4
Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions. Serves 4.
Recipe Notes
5
This recipe would be excellent with my coconut rice.
If you want to make vegetarian, I suggest using tofu or chickpeas instead of chicken.
Notes
Sweet and Sour Pineapple Broccoli Chicken Stir Fry
