Ingredients
6
6 servings
- •2 tablespoons canola oil
- •1 medium onion, cut into 1/4-inch thick rings
- •1 cup chicken broth
- •1 (8 ounce) can pineapple chunks, undrained
- •2 tablespoons lemon juice
- •3 tablespoons reduced-sodium soy sauce
- •1 tablespoon cornstarch
- •½ teaspoon dry mustard
- •6 skinless chicken thighs
- •1 small red bell pepper, cut into 1/4-inch rings
Instructions
- Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
- Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
- Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 267
- Carbohydrate: 11g
- Fat: 16g
- Fiber: 1g
- Protein: 19g
- Sugar: 7g
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