| This recipe is liked by 2 person(s). |
Sweet and sour chicken with brown rice
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1/3 Cup | low-sodium soy sauce |
| 2 Tbsp | honey |
| 2 cloves | garlic, minced |
| 1 tsp | fresh Ginger, grated |
| 1/4 tsp | crushed red pepper flakes |
| 1 1/4 lb | boneless, skinless chicken breasts, ( about 4 breasts), chopped into 1" pieces |
| 1 med | red bell pepper, cut into 1" chunks (about 1 cup) |
| 1 med | green bell pepper, cut into 1" chunks |
| 1 small | yellow onion, chopped |
| 1/2 | fresh pineapple, cut into 1" cubes |
| 1 1/2 Cups | cooked brown rice |
1. In a small bowl, whisk together soy sauce, honey, garlic, Ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken,tossing gently. Cover and refrigerate for at least 30 min and up to 8 hours.
2. Heat a large non-stick skillet over med-high heat. Add chicken and marinade and sauté for 5 minutes or until chicken is cooked through. Add onion and cook for 2-3 minutes. Add bell peppers and cook for 5 minutes or until vegetables are slightly tender. Add pineapple and cook for 2 more min. Serve immediately over rice for a complete meal
Serves 6
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