How I Make Sweet and Sour Pineapple Broccoli Chicken Stir-Fry Fast
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Calories
- 286 kcal
- Carbs
- 28.20 g
Ingredients
- ⅓ cupLow Sodium Soy Sauce (For the sauce)
- 3 tablespoonsWater (For the sauce)
- 2 tablespoonsRice Wine Vinegar (For the sauce)
- 2 tablespoonsHoney (For the sauce)
- 1 tablespoonBrown Sugar (Or sub coconut sugar for the sauce)
- 3 clovesGarlic (Minced for the sauce)
- 2 teaspoonsFreshly Grated Ginger (For the sauce)
- ½ tablespoonArrowroot Starch (Or cornstarch for the sauce)
- 1 tablespoonToasted or Regular Sesame Oil (Divided, for cooking)
- 1 poundBoneless Skinless Chicken Breast (Diced into ½ inch chunks)
- 1Large Red Bell Pepper (Chopped into large chunks)
- 1Small Red Onion (Chopped into large chunks)
- 1 headBroccoli (Cut into florets (~4 cups))
- 1 cupFresh or Frozen Pineapple Chunks
- —Cooked Brown or Coconut Rice (For serving)
- —Chopped Fresh Scallions (For topping)
Instructions
- 1
First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, rice wine vinegar, honey, brown sugar, garlic, ginger and arrowroot starch (or cornstarch). Set aside.
- 2
Add 1/2 tablespoon sesame oil to a deep skillet and place over medium heat. Add diced chicken breast and cook until no longer pink, about 5-8 minutes. Once cooked, transfer meat to a bowl and set aside. Keep the heat in the pan.
- 3
In the same pan, add the remaining ½ tablespoon sesame oil. Add in bell pepper chunks, onion chunks and broccoli. Cook, stirring frequently for 5-8 minutes until broccoli is slightly tender but still has a bite.
- 4
Stir in pineapple and cooked chicken breast. Pour sauce over and bring to a slight simmer then reduce heat to low and cook for an additional 2-4 minutes until sauce begins to thicken.
- 5
Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions.