Healthy Takeout Sweet and Sour Chicken with brown rice and green bell pepper

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 3/4 cups Parboiled Brown Rice
  • 4 oz. Frozen Pineapple
  • 2 Garlic Cloves
  • 1 Green Bell Pepper
  • 1 Roma Tomato
  • 2 Green Onions
  • 2 Boneless Skinless Chicken Breasts
  • 3 fl. oz. Sweet and Sour Sauce
  • 2 tsp. Multicolor Sesame Seeds

Directions

  1. Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes.

  2. Rinse frozen pineapple under warm water if still frozen. Cut pineapple into ½" dice. Mince garlic. Stem, seed, and cut green bell pepper into ½" dice. Core Roma tomato and cut into ½" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ½” dice. Season with ¼ tsp. salt and a pinch of pepper.

  3. Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan and cook 5-6 minutes, stirring occasionally, until chicken slightly browns. Remove chicken to a plate and wipe pan clean (chicken will finish cooking later). Return pan to medium heat.

  4. Add 2 tsp. olive oil, green bell peppers, white parts of green onions, and garlic to pan and cook 45 seconds, or until fragrant. Add pineapple, Roma tomatoes, chicken and any accumulated juices, 2 Tbsp. water, and sweet and sour sauce. Cook 4-6 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

  5. Add rice to plate, and top with chicken and vegetables. Garnish with sesame seeds and green parts of green onions.

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