Description
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup (160 g) uncooked jasmine rice
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) fresh pineapple chunks (or canned pineapple in juice)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or yellow for color)
- 1 cup (150 g) frozen peas
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Rice: Rinse 1 cup of jasmine rice under cold water to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of chicken broth. Bring to a simmer, then cover and reduce the heat to low. Cook for about 18-20 minutes or until the rice is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered.
- Sauté the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 lb of boneless, skinless chicken pieces. Season with salt and pepper and cook for about 5-7 minutes, stirring frequently, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add 1 tablespoon of minced ginger and 2 cloves of minced garlic. Sauté for about 30 seconds until fragrant. Add 1 diced bell pepper and continue to cook for another 3-5 minutes until softened.
- Combine Ingredients: Return the cooked chicken to the skillet. Add 1 cup of fresh pineapple chunks and 2 tablespoons of soy sauce. Mix well and allow to cook for another 2-3 minutes to let the flavors meld.
- Add Peas and Rice: Stir in 1 cup of frozen peas, followed by the cooked jasmine rice. Gently combine everything, allowing the peas to heat through. Adjust seasoning with more salt, pepper, or soy sauce, as desired.
- Garnish and Serve: Remove from heat and top with chopped green onions. Serve hot, and enjoy!