Sweet and Sour Chicken Bowls
Steamed Rice and Broccoli
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 2 lb boneless, skinless chicken breasts, cubed
- ½ cup low-sodium chicken broth
- ⅓ cup low-sodium soy sauce
- ¼ cup sesame oil
- ¼ cup packed brown sugar
- 2 tsp garlic powder
- 4 Tbsp olive oil, divided
- 1 Tbsp cornstarch
- 1 peeled and cored pineapple, cubed
Instructions
- Toss together chicken, broth, soy sauce, sesame oil, brown sugar, and garlic powder in a large bowl. Cover, and refrigerate at least 4 hours. Remove chicken from marinade, reserving marinade in bowl.
- Cook chicken, in batches, in 2 Tbsp hot olive oil per batch in a large skillet over medium-high heat until browned and done. Return all chicken to skillet.
- Meanwhile, whisk cornstarch into marinade in bowl; add to skillet along with pineapple. Bring to a boil, reduce heat, and simmer 2 minutes.
Side Dish Ingredients
- 2 cups long-grain white rice
- 2 (12-oz) pkg broccoli florets
Side Dish Instructions
- Cook rice according to package directions.
- Cook broccoli according to package directions; season with salt and pepper, if desired.
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