Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
6
Yield:
6 chicken thighs
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 267 | Calories |
| 16g | Fat |
| 11g | Carbs |
| 19g | Protein |
