This vibrant Oriental Chicken stir-fry is a delightful weeknight dinner that balances savory, sweet, and tangy flavors in every bite. Tender chicken breast pieces are wok-tossed with crisp red and green bell peppers, aromatic garlic, and onion. The dish is brought together with juicy pineapple chunks and a rich sauce made from soy sauce, brown sugar, vinegar, and fresh ginger. The cornstarch-thickened sauce clings perfectly to the ingredients, coating them in a glossy glaze. Served over fluffy white rice, this meal is both comforting and exotic. It’s an excellent choice for family gatherings or when you crave something satisfying yet healthy. With minimal prep time and common pantry staples, this recipe delivers restaurant-quality taste without the hassle. Enjoy the harmony of textures and the burst of tropical sweetness that makes this dish truly special.
Oriental Chicken, Peppers, & Rice
Description
This vibrant Oriental Chicken stir-fry is a delightful weeknight dinner that balances savory, sweet, and tangy flavors in every bite. Tender chicken breast pieces are wok-tossed with crisp red and green bell peppers, aromatic garlic, and onion. The dish is brought together with juicy pineapple chunks and a rich sauce made from soy sauce, brown sugar, vinegar, and fresh ginger. The cornstarch-thickened sauce clings perfectly to the ingredients, coating them in a glossy glaze. Served over fluffy white rice, this meal is both comforting and exotic. It&# 226;ÂÂs an excellent choice for family gatherings or when you crave something satisfying yet healthy. With minimal prep time and common pantry staples, this recipe delivers restaurant-quality taste without the hassle. Enjoy the harmony of textures and the burst of tropical sweetness that makes this dish truly special.Ingredients
Directions
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Skin, debone, and chop chicken breast halves into bite-sized cubes.
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Mince the garlic cloves and onion.
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Wash, seed, and julienne the red and green bell peppers.
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In a small bowl, mix 1 tablespoon cornstarch with 4 tablespoons low-sodium soy sauce and a few tablespoons of pineapple juice from the can.
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Heat 1 tablespoon oil in a heavy skillet or wok over medium-high heat.
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Add the julienned peppers, minced garlic, and onion. Sauté until the onion is limp and peppers are slightly tender-crisp, about 3-4 minutes.
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Remove the vegetable mixture from the skillet and set aside, keeping warm.
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Add another 1 tablespoon of oil to the skillet. Add the chicken cubes and cook until white and cooked through, about 5-7 minutes. Do not overcook.
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Return the vegetable mixture to the skillet with the chicken.
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Add 8 oz pineapple chunks (do not drain), 2 tablespoons packed brown sugar, 2 tablespoons vinegar, and 1/2 teaspoon minced ginger.
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Bring the mixture to a boil.
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Stir in the cornstarch-soy sauce mixture constantly until the sauce thickens and becomes glossy.
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Serve immediately over hot cooked white rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 26.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.1mg1%
- Total Carbohydrate 6.1g3%
- Dietary Fiber 1.7g7%
- Sugars 3.3g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh ginger if available for a brighter flavor, but ground ginger works in a pinch.
Do not drain the pineapple juice; it adds essential sweetness and liquid to the sauce.
For a spicier kick, add a dash of chili flakes or Sriracha to the sauce.
This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if the sauce thickens too much.
Ensure chicken is fully cooked to an internal temperature of 165ðF (74ðC) for safety.
You can substitute chicken thighs for breasts for a juicier result, though cooking time may vary slightly.
