Name: Skillet Sweet & Sour Chicken with Brown Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 0.25 cup no-salt-added ketchup; 0.25 cup pineapple juice; 3 tablespoons reduced-sodium soy sauce; 1 tablespoon rice vinegar; 2 teaspoons honey; 0.25 teaspoon salt; 0.5 teaspoon ground pepper; 2 tablespoons toasted sesame oil, divided; 1 pound boneless, skinless chicken breasts, cut into bite-size pieces; 8 ounces small broccoli florets; 2 cups chopped red bell pepper; 1 cup diagonally sliced scallions (1-inch); 3 cups cooked brown rice

Directions

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1 In a small bowl, whisk together the ketchup, pineapple juice, soy sauce, rice vinegar, honey, salt, and ground pepper until the mixture is smooth and evenly blended.

2 Set a large skillet over high heat and pour in 1 tablespoon of the toasted sesame oil. Add the chicken pieces and cook for 4 to 5 minutes, turning them from time to time, until every side is browned. Move the chicken to a plate.

3 Carefully wipe the skillet clean, place it back over high heat, and add the remaining 1 tablespoon toasted sesame oil.

4 Add the broccoli florets and chopped red bell pepper to the hot skillet. Cook for about 5 minutes, stirring as needed, until the vegetables develop charred spots.

5 Stir in the sliced scallions and let them cook with the vegetables for 1 minute.

6 Put the browned chicken back into the skillet, then pour in the prepared ketchup mixture. Continue cooking until the sauce bubbles and coats the chicken.

7 Divide the cooked brown rice among shallow bowls and spoon the chicken, vegetables, and sauce over the top.

Skillet Sweet & Sour Chicken with Brown Rice

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