• On Oct, 04, 2024
•  ladyrecipes
•  Recipes

276 Cals 27 Protein 22 Carbs 7 Fats
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Chinese, Japanese
INGREDIENTS
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers, 1/2-inch cubes
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks
1/3 cup Thai sweet chili sauce
cilantro leaves, for garnish
INSTRUCTIONS
Mix chicken and fish sauce in medium bowl.
Add cornstarch; toss to evenly coat.
Set aside.
Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
Add garlic and ginger; stir fry 30 seconds.
Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp.
Add sauce; cook and stir until heated through.
Remove from skillet.
Heat remaining oil in the skillet.
Add chicken; stir fry 5 minutes or until cooked through.
Return bell pepper mixture to skillet; stir fry until well blended.
Garnish with cilantro.
Serving: 11/4 cups, Calories: 276kcal, Carbohydrates: 22g, Protein: 27g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 593mg, Fiber: 1g, Sugar: 14gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:7