Description
A flavorful and vibrant Sweet and Sour Chicken recipe featuring tender chicken pieces coated in cornstarch, sautéed with fresh bell peppers, onions, and juicy pineapple chunks, all tossed in a tangy homemade pineapple sauce. Perfect for serving over rice or Chinese noodles for a complete, satisfying meal.
Ingredients
Scale
Sauce Ingredients
- 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
Chicken and Coating
- 1¼ lbs. boneless skinless chicken breasts or thighs, cut into bite size pieces
- ⅓ cup cornstarch
Vegetables and Extras
- 2-3 tablespoons vegetable or canola oil
- 1 medium onion, large dice
- 1 green bell pepper, seeded, large dice
- 1 red bell pepper, seeded, 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 cornstarch. Place over low heat and simmer, whisking frequently until the sauce thickens. Once thickened, cover the pan and remove it from the heat to keep warm.
- Coat the chicken: Place the bite-sized chicken pieces into a large Ziploc bag along with ⅓ cup cornstarch. Seal the bag and shake vigorously until all chicken pieces are evenly coated with the cornstarch.
- Cook the chicken: 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 beforehand. Cook the chicken, turning occasionally, until it is nicely browned on all sides and cooked through, about 4-5 minutes. Adjust the heat if the chicken starts to over-brown or stick. Once cooked, transfer the chicken to a plate and set aside.
- Sauté the vegetables: 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 diced green and red bell peppers, cooking for an additional 2-3 minutes while stirring frequently to combine and soften the vegetables without losing their crunch.
- Combine and finish: Reduce the heat to low and return the cooked chicken to the skillet with the vegetables. Cook together for 1 minute to meld flavors. Pour the prepared pineapple sauce into the skillet, then add the fresh pineapple chunks, red pepper flakes, and salt to taste. Gently stir everything together and heat until 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 as desired for a complete meal.
Notes
- This Sweet and Sour Chicken can be made in about thirty minutes, making it a quick and delightful dinner option.
- For an easy meal, serve the dish over steamed white rice or your favorite Chinese noodles.
- Adjust the amount of red pepper flakes to control the spiciness according to your preference.
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
