Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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: EatingWell.com, December 2018


Recipe Summary

20 mins
20 mins


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

1 cup chicken & vegetable mix with 3/4 cup rice
444 calories; protein 29.9g; carbohydrates 55.7g; dietary fiber 6.3g; sugars 12.9g; fat 11.1g; saturated fat 2g; cholesterol 62.7mg; vitamin a iu 4300.6IU; vitamin c 154.3mg; folate 102.3mcg; calcium 81.8mg; iron 3.1mg; magnesium 120.4mg; potassium 762.3mg; sodium 624.1mg; thiamin 0.3mg; added sugar 6g.

3 lean protein, 2 starch, 2 vegetable, 1 1/2 fat, 1/2 other carbohydrate