sweet and sour chicken

Name: Sweet and Sour Chicken
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: ## SAUCE; 1/4 cup(s) fresh pineapple juice; 2 clove(s) garlic, minced; 2 tablespoon(s) water; 2 tablespoon(s) apple cider vinegar; 1 tablespoon(s) low-sodium soy sauce; 2 tablespoon(s) brown sugar; 2 tablespoon(s) ketchup; 1 tablespoon(s) corn starch; ## SWEET AND SOUR CHICKEN; 1 1/4 pound(s) boneless skinless chicken breasts or chicken thighs, cut into bite-size pieces; 1/3 cup(s) corn starch; 3 tablespoon(s) vegetable or canola oil, divided; 1 medium onion, large dice; 1 medium green bell pepper, seeded and large dice; 1 medium red bell pepper, seeded and large dice; 1 1/2 cup(s) fresh pineapple chunks; 2 pinch(es) red pepper flakes; - salt and pepper, to taste; cooked rice or Chinese noodles, optional

18 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 19, 2024

You can pull this sweet and sour chicken together in about thirty minutes. It is a tasty dish all by itself, but you can serve it over rice or Chinese noodles.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

SAUCE
1/4 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 corn starch
SWEET AND SOUR CHICKEN
1 1/4 pounds boneless skinless chicken breasts or chicken thighs, cut into bite-size pieces
1/3 cup corn starch
3 tablespoons vegetable or canola oil, divided
1 medium onion, large dice
1 medium green bell pepper, seeded and large dice
1 medium red bell pepper, seeded and large dice
1 1/2 cups fresh pineapple chunks
2 pinches red pepper flakes
- salt and pepper, to taste
cooked rice or Chinese noodles, optional

How To Make sweet and sour chicken

Step 1

Combine the sauce ingredients in a medium saucepan. Bring to a simmer, then reduce the heat to low and continue to cook until thickened, whisking frequently. Cover and remove from heat.

Step 2

In a large ziptop bag, combine the chicken and corn starch. Shake until coated.
Step 3

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking any excess corn starch off the chicken. Cook until nicely browned on all sides and cooked through, about 4-5 minutes. Reduce the heat if needed so the chicken does not over-brown or stick to the pan. Transfer the chicken to a plate.
Step 4

Add remaining oil to the skillet over medium-high heat. Add onion and cook for 1-2 minutes. Add the peppers to the skillet and cook for an additional 2-3 minutes, stirring frequently.
Step 5

Reduce the heat to low; add the chicken back to the pan with the peppers and onions and cook for 1 minute. Pour the sauce into the skillet, and add the pineapple, crushed red pepper, and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles, if you like.
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