3 tablespoons soy sauce, 3 tablespoons olive oil, divided, ½ teaspoon paprika, salt to taste, 1 pound boneless, skinless chicken breast, cut into strips, 1 red bell pepper, cubed, 1 bunch scallions, trimmed and sliced into 1/2-inch lengths, 1 (12 ounce) can pineapple chunks, drained and juice reserved, 1 tablespoon cornstarch
Instructions
Whisk together soy sauce, 2 tablespoons olive oil, paprika, and salt in a small bowl. Toss in the chicken strips and allow them to marinate while you prep the other ingredients. Warm the remaining tablespoon of olive oil in a wok over medium-high heat. Sauté the bell peppers for 3 minutes, then add the scallions and cook for another 2 minutes. Transfer the chicken from the marinade to the wok, discarding any leftover liquid. Stir-fry the chicken until it is fully cooked and opaque, roughly 10 to 15 minutes. In a separate bowl, blend the pineapple juice and cornstarch until smooth. Add the pineapple chunks to the pan and cook for 2 to 3 minutes. Stir in the juice mixture and bring the liquid to a boil. Lower the heat and simmer until the sauce thickens, about 3 minutes.
Nutrition
Total Fat 13g 17%, Saturated Fat 2g 11%, Cholesterol 65mg 22%, Sodium 783mg 34%, Total Carbohydrate 22g 8%, Dietary Fiber 3g 11%, Total Sugars 15g, Protein 26g, Vitamin C 57mg 284%, Calcium 69mg 5%, Iron 2mg 13%, Potassium 548mg 12%
