Ingredients
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3/4 pound skinless, boneless chicken thighs
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1 tablespoon cornstarch
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1/3 cup bite-sized onion chunks
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1/3 green bell pepper, cut into bite-sized chunks
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1/3 red bell pepper, cut into bite-sized chunks
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1/3 cup bite-sized pineapple chunks
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1/3 cup ketchup
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2 tablespoons seasoned rice vinegar
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2 tablespoons brown sugar, or to taste
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1 tablespoon low-sodium soy sauce
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1 large clove garlic, minced
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1/2 teaspoon ginger paste (such as Gourmet Garden™)
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1 green onion, sliced, or as needed (optional)
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish or spray with cooking spray.
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Pat chicken thighs dry with a paper towel, cut into 1-inch chunks, and add to the dish. Sprinkle with cornstarch, and toss until chicken is coated. Stir in onions, green and red bell peppers, and pineapple.
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Add ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger paste to a small bowl, whisk until well combined, and stir into the chicken mixture.
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Bake until chicken is no longer pink at the center and juices run clear, 14 to 17 minutes, stirring halfway through. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). If sauce is a bit thick, stir in a splash of water to thin out until you reach your desired consistency.
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Garnish with green onion slices and serve.
Cook’s Note
Ginger paste may be found in a tube in the produce department at your grocery store. If it’s not available, you may substitute 1/4 teaspoon ground ginger powder, but the paste of fresh ginger root really is better. This recipe may be doubled.
Nutrition Facts (per serving)
| 463 | Calories |
| 14g | Fat |
| 45g | Carbs |
| 44g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 463 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 4g | 21% |
| Cholesterol 208mg | 69% |
| Sodium 930mg | 40% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 3g | 10% |
| Total Sugars 31g | |
| Protein 44g | 88% |
| Vitamin C 148mg | 164% |
| Calcium 66mg | 5% |
| Iron 3mg | 16% |
| Potassium 930mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
