Description
This Sweet and Sour Chicken recipe offers a perfect balance of tangy, sweet, and savory flavors with tender chicken pieces coated in a light cornstarch crust, sautéed with vibrant bell peppers, onions, and pineapple chunks, all tossed in a rich homemade pineapple sauce.
Ingredients
Scale
- ¼ cup fresh pineapple juice
- 2 cloves garlic, minced
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- 1¼ lbs. boneless skinless chicken breasts or thighs, cut into bite size pieces
- ⅓ cup cornstarch
- 2–3 tablespoons vegetable or canola oil
- 1 medium onion, large dice
- 1 green bell pepper, seeded and large dice
- 1 red bell pepper, seeded and large dice
- 1½ cups fresh pineapple chunks
- 2 pinches red pepper flakes
- Salt and pepper to taste
- Optional: Cooked rice or Chinese noodles for serving
Instructions
- In a small saucepan, combine pineapple juice, minced garlic, water, apple cider vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. Simmer over low heat, whisking frequently until the sauce thickens. Once thickened, cover and remove from heat to keep warm.
- Place the bite-sized chicken pieces into a large Ziploc bag, add ⅓ cup cornstarch, and shake well to evenly coat all pieces with the cornstarch.
- Heat 2-3 tablespoons of vegetable or canola oil in a large skillet over medium-high heat. Add the coated chicken pieces, shaking off any excess cornstarch before placing in the pan. Cook for about 4-5 minutes, turning occasionally, until the chicken is nicely browned on all sides and cooked thoroughly. Adjust heat as needed to prevent scorching. Once cooked, transfer the chicken onto a plate.
- Add 1 tablespoon of oil to the same skillet over medium-high heat. Add the diced onion and cook for 1-2 minutes until slightly softened. Then add the green and red bell peppers and continue cooking for another 2-3 minutes, stirring frequently to keep the vegetables crisp-tender.
- Lower the heat to low. Return the cooked chicken to the skillet with the sautéed vegetables and cook together for 1 minute. Pour the prepared pineapple sauce into the skillet, then add the pineapple chunks and crushed red pepper flakes. Season with salt and pepper to taste. Gently stir everything to combine and warm through thoroughly.
- Serve the sweet and sour chicken hot over cooked rice or Chinese noodles for a complete meal.
Notes
- This dish is ideal for a quick and delicious weeknight meal.
- It pairs beautifully with steamed rice or Chinese noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 14 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 70 mg