Sweet and Sour Chicken
A comforting dish combining tangy sweetness and savory chicken, perfect for families and gatherings.
Ingredients
Main Ingredients
- 1 lb boneless chicken breast Feel free to swap with thighs for a richer flavor
- 1 cup bell peppers A rainbow of colors makes it more festive!
- 1 cup pineapple chunks Fresh or canned both work beautifully
- 3 tablespoons soy sauce Low-sodium works well
- 1/4 cup ketchup The secret ingredient for that sweetness
- 1/4 cup rice vinegar Or apple cider vinegar for a milder touch
- 1/4 cup sugar For that delightful balance
- 2 cloves garlic, minced Adds an aromatic touch
- 1 tablespoon cornstarch To thicken the sauce beautifully
- 2 tablespoons vegetable oil For sautéing
- Cooked rice to serve it all on Jasmine or basmati is ideal
Instructions
Preparation
- Begin by cutting the chicken breast into bite-sized pieces, seasoning lightly with salt and pepper.
- In a bowl, combine the soy sauce, ketchup, rice vinegar, sugar, and garlic. Whisk until well-blended.
Cooking
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes.
- Add the bell peppers and pineapple chunks to the skillet, stir-frying for another 3-4 minutes until they soften slightly.
- Pour in the sauce mixture, bringing it to a gentle simmer. In a small bowl, dissolve the cornstarch in a tablespoon of water and stir into the sauce. Cook until it thickens, about 2 minutes.
- Serve the Sweet and Sour Chicken hot over a bed of fluffy rice, garnished with green onions if desired.
Notes
For variations, you can add broccoli, snap peas, or carrots for extra nutrition; use mango or peaches instead of pineapple for a tropical twist; or swap out sugar for honey for a healthier option. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to 2 months.