Main Dishes

Sweet & Sticky Chicken and Rice

7

For dinner the other night I made this awesome chicken and rice dish! It definitely satisfied my takeout craving, it was easy, and it was ready in less than 30 minutes!

3 chicken breasts, chopped into chunks
1 tablespoon cornstarch
3 tablespoons oil
1 onion, chopped into wedges
1 red pepper, chopped into chunks
1/2 cup baby carrots, quartered
19oz can of pineapple in juice, chunks
2 cloves garlic, pressed
½ teaspoon ginger, grated
2 tablespoons brown sugar
3 tablespoons soy sauce
1 tablespoon tomato paste
Cooked Rice
Cilantro
Place the chicken chunks in a bowl and sprinkle on the cornstarch, salt & pepper. Heat the oil in a large pan on high. When the oil is hot, add in the chicken. Cook, moving the chicken around occasionally, until the chicken is golden on all sides. Add in the carrots, onions and peppers, and fry with the chicken for a 1 minute. Drain the pineapple (reserving the juice) and dry the pieces on a piece of kitchen towel. Add the pineapple into the pan and cook for a further two minutes. Stir in the garlic and ginger and cook for a further minute. Combine the reserved pineapple juice, brown sugar, soy sauce and the tomato paste in a bowl. Mix together, then add to the pan. Continue cooking on high, allowing the sauce to bubble and reduce down, stirring occasionally. It should take about 5-6 minutes on a high heat to reduce down and start making the chicken look darker and caramelized. Sprinkle with cilantro and serve on a bed of rice.
Nutritions

Calories
706

Sodium
3132mg
130% DV

Fat
38g
59% DV

Protein
10g
21% DV

Carbs
77g
26% DV

Fiber
10g
43% DV