Description
Sweet and Sour Chicken is a vibrant and flavorful dish that perfectly balances tangy and sweet tastes. Tender chicken pieces are coated in a glossy sauce, complemented by bell peppers and juicy pineapple, creating a meal that’s both visually stunning and delicious. Ideal for busy weeknights or festive gatherings, this recipe is sure to impress your family and friends.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 cup bell peppers (mixed red and green), sliced
- 1 cup pineapple chunks (fresh preferred)
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- 2 tbsp vegetable oil (for frying)
- 1/4 cup ketchup
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Chop chicken into bite-sized pieces. Slice bell peppers and cut pineapple into chunks.
- In a bowl, whisk together soy sauce, rice vinegar, brown sugar, ketchup, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in batches until golden brown.
- Add garlic followed by bell peppers; sauté for about three minutes until softened.
- Stir in pineapple chunks and the prepared sauce; simmer to combine flavors.
- Mix cornstarch with a bit of water, stir into the skillet, and cook until the sauce thickens.
- Serve over fluffy rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 16g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For added flavor, marinate the chicken before cooking. Feel free to substitute chicken with tofu or shrimp for variety. Store leftovers in an airtight container for up to three days; reheat with a splash of water.