Ingredients
Scale
- 2 cups jasmine or basmati rice
- 1 pound chicken breast (cut into bite-sized pieces)
- 2 tablespoons vegetable oil
- 1 can (20 oz) pineapple chunks in juice (drained)
- 1 cup mixed bell peppers (diced)
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger
- ½ teaspoon black pepper
- 1 tablespoon sesame oil
- Green onions and toasted sesame seeds for garnish
Instructions
- Rinse rice under cold water until clear.
- In a medium saucepan, combine rinsed rice with 4 cups of water, bring to boil, then simmer covered for 18-20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and season with black pepper; sauté for about 5-7 minutes until golden brown.
- Stir in onion, bell peppers, and garlic; cook for another 3-4 minutes until vegetables are tender.
- Add drained pineapple, soy sauce, and ginger; mix well and heat through for about 2-3 minutes.
- Fluff cooked rice with a fork, then gently combine with the chicken mixture in the skillet.
- Drizzle with sesame oil and toss before serving.
- Garnish with green onions and optional toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg