Ingredients
Scale
- 1 lb chicken breast
- 1/2 cup corn starch
- 1/2 tsp each salt and pepper
- 1 tsp each garlic powder and onion powder
- 3-4 tbsp peanut oil or any frying oil
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 1/3 cup brown sugar
- 1 tbsp less sodium soy sauce
- 1 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 1 tbsp cornstarch + 2 tbsp water
- 2 green onions, chopped
Instructions
- Cut chicken into bite-sized pieces and dry with paper towels. Place the chicken in a bowl and add corn starch, salt, pepper, garlic powder, and onion powder. Toss to coat.
- Heat peanut oil in a pan over medium-high heat.
- Once hot, add the chicken evenly to the pan and cook for 3-4 minutes before stirring. Continue to cook until crispy and golden on all sides.
- Remove the chicken from the pan and set aside once fully cooked.
- Lower the heat in the same pan and add pineapple juice, ketchup, apple cider vinegar, brown sugar, soy sauce, minced garlic, and red pepper flakes. Simmer for 2 minutes.
- Stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken the sauce. Add the chicken back to the pan and toss to coat.
- Top with chopped green onions and serve over white rice.
Notes
For a healthier option, use less oil and bake the chicken instead of frying.
Serve with steamed vegetables for a balanced meal.
Feel free to adjust the sweetness to your taste by modifying the amount of brown sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.