Juicy chicken with peppers smothered in a sweet Hawaiian sauce, served over rice and topped with crunchy noodles!
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 25 minutesminutes
Servings:4servings
Ingredients
3-4boneless skinless chicken breasts, cut into 1 inch pieces
salt and pepper, to taste
1largered bell pepper, chopped
white rice, cooked (about 4 cups cooked rice)
Sauce
12ouncespineapple juice
¼teaspoonginger
optional: crunchy Asian noodles, sliced green onions, sesame seeds
2teaspoonshot chili sauce, (like sriracha)
4teaspoonsminced garlic
¼cupbrown sugar
¼cupsoy sauce
¼cupketchup
4tablespoonsrice vinegar
½cupcold water
2tablespoonscorn starch
Instructions
In a small sauce pan combine all sauce ingredients except for cold water + corn starch. Whisk together and bring to a boil over medium-high heat.
In a small bowl whisk together water and corn starch until dissolved. Add corn starch mixture to boiling sauce. Stir until thickened, then remove from heat.
Season chicken pieces with salt and pepper. Spray a large pan or nonstick skillet with cooking spray and cook chicken 8-10 minutes until browned and cooked through. Add chopped red peppers and cook 1-2 minutes longer.
Add sauce to pan and stir chicken and peppers to coat well. Serve over rice and top with crunchy noodles, green onions, and sesame seeds if desired.
Notes
Serve over rice or along side your favorite Asian noodles.