Sweet & Sour Chicken

Another wonderful recipe from Clean Eating

To save time & make this Asian-inspired meal even simpler than it already is, pre-chop your vegetables and let your chicken marinate in the fridge for up to 8 hours ahead of time. Then, when you’re ready to eat, it’ll just take 10 minutes to get dinner on the table.


  • 1/3 cup low-sodium soy sauce
  • 2 tbsp raw honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ging, grated
  • 1/4 tsp crushed red pepper flakes
  • 1 1/4 lb boneless,  skinless chicken breasts (about 4 breasts), chopped into 1 inch pieces
  • 1 medium red bell pepper, cut into 1 inch chunks (about 1 cup)
  • 1 medium green bell pepper, cut into 1 inch chunks (about 1 cup)
  • 1 small yellow onion, chopped (about 3/4 cup)
  • 1/2 fresh pineapple, cut into 1 inch cubes (about 1 3/4 cups)
  • 12 sprigs fresh cilantro, chopped (about 1/4 cup)
  • 1 1/2 cups cooked brown rice (optional)


  1. In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes.
  2. Place chicken in a large shallow dish and pour soy sauce mixture over chicken, tossing gently.
  3. Cover and refrigerate for at least 30 minutes or up to 8 hours.
  4. Heat a large skillet over medium-high heat.
  5. Add chicken and marinade, saute for 5 minute or until vegetables are slightly tender.
  6. Add pineapple and cook for 2 more minutes.
  7. Sprinkle with cilantro and serve immediately over rice for a complete meal, if desired.

Published by Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)

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