Description
This Sweet and Sour Chicken recipe features tender bite-sized chicken pieces cooked to perfection and coated in a tangy, flavorful sauce made with pineapple juice, soy sauce, vinegar, and brown sugar. Paired with fresh bell peppers, onions, and pineapple chunks, this dish is a delightful combination of savory, sweet, and slightly spicy flavors, perfect for serving over rice or Chinese noodles for a quick and satisfying meal.
Ingredients
Scale
For the Sauce
- 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
For the Chicken
- 1¼ lbs. boneless skinless chicken breasts or boneless skinless chicken thighs, cut into bite size pieces
- ⅓ cup cornstarch
- 2-3 tablespoons vegetable or canola oil
For the Vegetables and Garnish
- 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
- Prepare the Sauce: In a small saucepan, combine the pineapple juice, minced garlic, water, apple cider vinegar, low sodium soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. Place the saucepan on low heat and simmer gently, whisking frequently until the sauce thickens. Once thickened, cover and remove from heat to keep warm.
- Coat the Chicken: Place the chicken pieces into a large Ziploc bag and add ⅓ cup of cornstarch. Seal the bag and shake well until the chicken is evenly coated with the cornstarch. This helps create a crispy texture when cooked.
- Cook the Chicken: Heat 2 to 3 tablespoons of vegetable or canola oil in a large skillet over medium-high heat. Add the coated chicken pieces to the skillet, shaking off any excess cornstarch before adding. Cook the chicken, turning occasionally, until nicely browned on all sides and cooked through, about 4 to 5 minutes. If the chicken starts to brown too quickly or stick, reduce the heat slightly. Once cooked, remove the chicken from the skillet and set aside on a plate.
- Sauté the Vegetables: Add 1 tablespoon of oil to the skillet and maintain medium-high heat. Add the diced onion and cook for 1 to 2 minutes until slightly softened. Then add the diced green and red bell peppers and cook for an additional 2 to 3 minutes, stirring frequently to ensure even cooking and to keep the vegetables crisp yet tender.
- Combine and Simmer: Reduce the heat to low. Return the cooked chicken to the skillet with the sautéed peppers and onions, cooking everything together for 1 minute. Pour the prepared sweet and sour sauce into the skillet, add the fresh pineapple chunks, crushed red pepper flakes, and season with salt to taste. Gently stir all ingredients together and heat until everything is warmed through, ensuring the sauce coats the chicken and vegetables evenly.
- Serve: Serve the sweet and sour chicken hot over cooked rice or Chinese noodles, if desired. Enjoy a flavorful and comforting meal that balances sweetness, tanginess, and a subtle kick of spice.
Notes
- This recipe can be prepared and cooked in about thirty minutes, making it perfect for a quick weeknight dinner.
- The dish is delicious on its own but pairs wonderfully with steamed rice or Chinese noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 24 g
- Sodium: 385 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.04 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 91 mg
