Sweet & Sour Chicken

Drescription

This 20-minute meal delivers a faster, lighter and more flavorful takeout alternative. It's chock-full of fresh, crispy veggies and juicy chicken pieces, and it reheats well for meal-prep lunches. If you like heat, sub Sriracha for some of the ketchup.

Ingredients

• ¼ cup no-salt-added ketchup
• ¼ cup pineapple juice
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• ¼ teaspoon salt
• ½ teaspoon ground pepper
• 2 tablespoons toasted sesame oil, divided
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 8 ounces small broccoli florets
• 2 cups chopped red bell pepper
• 1 cup diagonally sliced scallions (1-inch)
• 3 cups cooked brown rice

Directions

1. Whisk ketchup, pineapple juice, soy sauce, vinegar, honey, salt and pepper in a small bowl.
2. Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Transfer to a plate.
3. Wipe the pan clean; return to high heat and add the remaining 1 tablespoon oil. Add broccoli and bell pepper; cook until charred, about 5 minutes. Add scallions and cook for 1 minute. Return the chicken to the pan and add the ketchup mixture. Cook until bubbly and the sauce coats the chicken. Serve in shallow bowls over rice.