Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup jasmine rice
- 1 1/2 cups chicken broth
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (optional)
Feel free to substitute jasmine rice with basmati or brown rice if you prefer. For a vegetarian twist, replace the chicken with tofu. This recipe is versatile and open to personalization!
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the red and green bell peppers and garlic. Sauté until the peppers are tender, about 3-4 minutes.
- Stir in the jasmine rice and let it toast for a minute, absorbing all the flavors from the skillet.
- Pour in the chicken broth, pineapple chunks, soy sauce, hoisin sauce, and sesame oil. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 18-20 minutes, or until the rice is fully cooked and has absorbed all the liquid.
- Return the chicken to the skillet, stirring to combine. Cook for an additional 5 minutes to ensure everything is heated through.
- Garnish with green onions and sesame seeds before serving.
One of my favorite tips is to let the rice sit for a couple of minutes before fluffing it with a fork. This allows the flavors to meld together beautifully. Remember, patience is key to the perfect dish!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International