Ingredients40 m servings 307 cals
- Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
- Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
- Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
- Cook's Note:
- You can also use a large skillet instead of a wok.
Per Serving: 307 calories; 13.1 g fat; 22 g carbohydrates; 26.1 g protein; 65 mg cholesterol; 783 mg sodium. Full nutrition
ReviewsRead all reviews 5
Delicious! No wok - still turned out great. I browned the chicken in batches, then the peppers and added green onions when combined. I doubled everything so I would have leftovers. Served over w...
Easy, good flavor, but may add broccoli next time. Maybe cashews for crunch
It was really good. And my husband liked it too! Made it just like it said.
Was quick and easy. My husband really liked it as well. We both agreed that it's a keeper!!