Recipes
Peri-Peri Sweet and Spicy Chicken and Rice
4 servings
25 minutes total
Shopping list
Ingredients
- 2 cups instant white rice
- 1 large green bell pepper
- 4 cloves garlic
- 2 green onions
- 2 boneless, skinless chicken breasts (about 1 ¼ lb)
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 2 tablespoons cornstarch
- 1 ¼ cups pineapple juice
- ¼ cup peri-peri hot pepper sauce
- ¼ cup tomato puree
Steps
- Cook rice following package instructions. Chop bell pepper (1 cup), garlic, and onions. Cut chicken into bite-size pieces (wash hands).
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add oil to pan, then add chicken; cook 3 minutes, stirring often. Stir in bell pepper, garlic, one-half onions, and salt; continue cooking 1–2 minutes until vegetables have slightly softened.
- Whisk cornstarch, pineapple juice, hot sauce, and tomato puree until blended, then add mixture to pan. Cook 4–5 more minutes, stirring occasionally, until sauce has thickened and chicken is 165°F.
- Serve chicken on top of rice, topped with remaining half onions.
Amount per ¼ recipe serving: Calories 490, Total Fat 11g, Sat Fat 1.5g, Trans Fat 0g, Chol 105mg, Sodium 940mg, Total Carb 57g, Fiber 2g, Sugars 11g, Protein 37g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 20%