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.

Robin Bashinsky
Source:, December 2018


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

443.5 calories; protein 29.9g 60% DV; carbohydrates 55.7g 18% DV; exchange other carbs 3.5; dietary fiber 6.3g 25% DV; sugars 12.9g; fat 11.1g 17% DV; saturated fat 2g 10% DV; cholesterol 62.7mg 21% DV; vitamin a iu 4300.6IU 86% DV; vitamin c 154.3mg 257% DV; folate 102.3mcg 26% DV; calcium 81.8mg 8% DV; iron 3.1mg 17% DV; magnesium 120.4mg 43% DV; potassium 762.3mg 21% DV; sodium 624.1mg 25% DV; thiamin 0.3mg 31% DV; added sugar 6g.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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