I’m not going to pretend this recipe is super healthy. Or fast. It is neither. But, the close your eyes and pretend that the delivery man just dropped off dinner—you really won’t be able to taste a difference. The vegetables taste fresh and using chicken breasts cuts down on the fat in the dish. That’s about where the healthy part ends though.
Begin by thinly slicing three carrots and chopping one red and one green pepper into 1″ pieces.
In a medium sauce pan, combine:
- ½ cup pineapple juice (fresh or canned)
- 1 cup red wine vinegar
- 1 ½ cups sugar
- 6 tablespoons ketchup
- 1 small diced onion
- 2 tablespoons soy sauce
- 4 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon ginger powder
Bring this to a boil and reduce to a simmer. Leave the sauce simmering while you prep the chicken.
Cut one pound of boneless, skinless chicken breasts into 1″ pieces.
In a small bowl, scramble two eggs. Add the chicken to the eggs and toss to coat. Remove the chicken from the eggs allowing any excess to drip off.
Lightly coat the egg-dipped chicken with flour.
In a medium bowl, combine one cup of cornstarch and a half teaspoon each of salt, pepper, garlic powder, onion powder and ginger. Add the chicken and toss to coat.
Heat a skillet over high heat. Add one tablespoon of oil and heat until simmering. Add the chicken and cook until just browned on all sides. Remove the chicken and add to a large baking dish.
Top with peppers and carrots. Add one cup of diced pineapple (fresh or canned).
Pour sauce over the top and stir to combine. Place uncovered in a 350 degree oven for 50 minutes.
Let cool for 5 minutes. Top with green onions and serve over rice.