Description
This orange pineapple chicken is a quick and flavorful stir fry loaded with tender chicken, juicy pineapple, crisp vegetables, and a sweet citrus sauce. It is an easy homemade dinner that tastes fresher and lighter than takeout.
Ingredients
- 1 pound boneless skinless chicken breast
- 2 tablespoons cornstarch
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can pineapple chunks, with 1/4 cup juice reserved
- 1 cup red bell pepper, sliced
- 1 cup sugar snap peas, halved
- 1/2 cup sweet and sour stir fry sauce
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup fresh orange juice
- Zest of one orange
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 bags boil-in-bag brown rice
- Green onions for garnish, if desired
Instructions
- Cut the chicken into bite-sized pieces. Slice the bell pepper into strips, cut the sugar snap peas in half, zest and juice the orange, and drain the pineapple while reserving 1/4 cup juice.
- Cook the brown rice according to the package directions and set aside.
- Place the chicken in a medium bowl and toss with 2 tablespoons cornstarch until evenly coated.
- Heat the canola oil in a large skillet over medium to medium-high heat. Add the chicken and cook for about 5 minutes, until lightly browned.
- Add the pineapple chunks, bell pepper, and sugar snap peas to the skillet. Cook for 3 to 5 minutes, until the vegetables begin to soften.
- Stir in the sweet and sour stir fry sauce, pineapple juice, soy sauce, orange juice, orange zest, salt, black pepper, and crushed red pepper flakes.
- In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water to make a slurry. Stir it into the skillet and cook for 1 to 2 minutes, until the sauce thickens.
- Serve the orange pineapple chicken over brown rice and garnish with green onions if desired.
Notes
- Boneless chicken thighs can be used instead of chicken breast for extra tenderness.
- Swap sugar snap peas with broccoli, carrots, snow peas, or mushrooms.
- For a spicier version, add extra crushed red pepper flakes or a drizzle of sriracha.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 19 g
- Sodium: 980 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 70 mg
