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Ingredients:
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 cups cooked rice (white or brown)
1 cup (no sugar added) pineapple chunks (fresh or canned)
½ cup bell pepper, diced (any color)
½ cup onion, chopped
3 cloves garlic, minced
¼ cup soy sauce
2 tbsp honey
1 tbsp olive oil
1 tsp ground ginger (or 1 tbsp fresh ginger, minced)
Salt and pepper to taste
Green onions and sesame seeds for garnish (optional)
Directions:
Cook the chicken: In a large skillet or wok, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened.
Add the pineapple and sauce: Stir in the pineapple chunks, soy sauce, honey (or brown sugar), and ground ginger. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Combine everything: Return the cooked chicken to the skillet and mix until well combined. Cook for another 2-3 minutes to heat everything through.
Serve: Serve the pineapple chicken mixture over the cooked rice. Garnish with green onions and sesame seeds if desired. Enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
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