Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 0.5 cup soy sauce
- 0.25 cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 fresh pineapple, diced
- 1 bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup white rice
- 0.5 cup coconut milk (optional, for cooking 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 pieces in a mixture of soy sauce, rice vinegar, brown sugar, ginger, and garlic for at least 20 minutes.
- Cook rice according to package instructions.
- In a large skillet over medium-high heat, sear marinated chicken until golden brown and cooked through.
- Sauté bell pepper and onion until softened; add cooked chicken back to the skillet along with the prepared glaze.
- Toss until everything is well coated; cook for an additional few minutes until the sauce thickens.
- Serve over fluffy rice garnished with cilantro and toasted sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 10g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg