Sweet and Sour Chicken
Indulge in the delightful flavors of sweet and sour chicken, a perfect blend of tangy sweetness and savory goodness. This vibrant dish features tender chicken coated in a glossy sauce, complemented by colorful bell peppers and juicy pineapple chunks. Whether served over rice or with crunchy spring rolls, this recipe is a family favorite that promises to bring smiles to the dinner table.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1/4 cup brown sugar
- 2 tbsp cooking oil (canola or vegetable)
- 2 tbsp cornstarch
- 1-inch piece ginger root, finely minced
- 1/4 cup ketchup
- 1 tsp sesame oil
- Water (as needed for sauce consistency)
Instructions
- 1. **Prep Ingredients**: Cut chicken into bite-sized pieces. Dice bell peppers and mince garlic and ginger.
- 2. **Marinate Chicken**: In a bowl, combine soy sauce, ginger, garlic, and cornstarch. Add chicken; marinate for at least 20 minutes.
- 3. **Stir-Fry Chicken**: Heat oil in a skillet over medium-high heat. Add marinated chicken in batches; cook until golden brown (5-7 minutes).
- 4. **Make Sauce**: In a bowl, mix ketchup, rice vinegar, brown sugar, sesame oil, and water until smooth. Pour into skillet with cooked chicken.
- 5. **Add Vegetables**: Stir in bell peppers and pineapple; cook for an additional 3-4 minutes until heated through.
- 6. **Serve**: Spoon sweet and sour chicken over rice or noodles and garnish with sesame seeds if desired.
Nutrition
- Serving Size: Approximately 200g
- Calories: 350
- Sugar: 16g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg