Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 fresh pineapple, diced
- 0.5 cup soy sauce
- 0.25 cup rice vinegar
- 2 tablespoons brown sugar, divided
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1 bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup white rice
- 0.25 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon red chili flakes (optional)
- 2 lime wedges
- 0.25 cup cashews (optional)
Instructions
- Marinate chicken: In a medium bowl, mix 0.25 cup soy sauce, 0.125 cup rice vinegar, brown sugar, ginger, and garlic. Add chicken pieces and marinate for at least 20 minutes.
- Cook rice: Prepare white rice according to package instructions.
- Prepare glaze: In a small bowl, combine remaining soy sauce (0.25 cup), rice vinegar (0.125 cup), brown sugar (1 tablespoon), sesame oil, and cornstarch.
- Sear chicken: Heat oil in a skillet over medium-high heat; cook marinated chicken until golden brown (about 5-7 minutes). Remove from pan.
- Sauté vegetables: In the same pan, add bell pepper and onion; sauté until tender (3-5 minutes). Return chicken to pan and add glaze; cook until thickened (2-3 minutes).
- Serve: Plate cooked rice topped with the chicken-pineapple mixture and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg