This 20-minute meal delivers a faster, lighter and more flavorful takeout alternative. It's chock-full of fresh, crispy veggies and juicy chicken pieces, and it reheats well for meal-prep lunches. If you like heat, sub Sriracha for some of the ketchup. Source:, December 2018

Robin Bashinsky


Ingredient Checklist


Instructions Checklist
  • Whisk ketchup, pineapple juice, soy sauce, vinegar, honey, salt and pepper in a small bowl.

  • Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Transfer to a plate.

  • Wipe the pan clean; return to high heat and add the remaining 1 tablespoon oil. Add broccoli and bell pepper; cook until charred, about 5 minutes. Add scallions and cook for 1 minute. Return the chicken to the pan and add the ketchup mixture. Cook until bubbly and the sauce coats the chicken. Serve in shallow bowls over rice.

Nutrition Facts

444 calories; 11.1 g total fat; 2 g saturated fat; 63 mg cholesterol; 624 mg sodium. 762 mg potassium; 55.7 g carbohydrates; 6.3 g fiber; 13 g sugar; 29.9 g protein; 4301 IU vitamin a iu; 154 mg vitamin c; 102 mcg folate; 82 mg calcium; 3 mg iron; 120 mg magnesium; 6 g added sugar;

Reviews (1)

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Rating: 5 stars
Family loved it! Super easy to prepare. You can taste the sweetness from the honey and pineapple juice and the sourness from the rice vinegar. The broccoli gives a nice crunch. I used a whole bell pepper and about 1 and 1/2 cups of scallions and it gives a nice flavor. Read More