Description
This Sweet and Sour Chicken recipe features tender bite-sized pieces of chicken coated in a crispy cornstarch crust, stir-fried with vibrant bell peppers, onion, and juicy pineapple chunks, all tossed in a tangy and sweet homemade pineapple sauce. Perfectly balanced with savory soy sauce and a hint of heat from red pepper flakes, this dish is delightful served over steamed rice or Chinese noodles for a quick, flavorful meal ready in just 30 minutes.
Ingredients
Scale
Sauce
- 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
- 1¼ lbs. boneless skinless chicken breasts or boneless skinless chicken thighs, cut into bite-sized pieces
- ⅓ cup cornstarch
- 2-3 tablespoons vegetable or canola oil
Vegetables and Add-ins
- 1 medium onion, large dice
- 1 green bell pepper, seeded and large dice
- 1 red bell pepper, seeded and 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 of cornstarch. Heat over low heat, simmering gently while whisking frequently until the sauce thickens. Once thickened, cover and remove the sauce from heat to keep warm.
- Coat the chicken: Place the bite-sized chicken pieces in a large Ziploc bag and add ⅓ cup cornstarch. Seal the bag and shake thoroughly until all chicken pieces are evenly coated in cornstarch, which will ensure a crispy texture when cooked.
- Cook the chicken: Heat 2-3 tablespoons of vegetable or canola oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces, shaking off any excess cornstarch first. Fry the chicken until they are golden brown and cooked through, approximately 4 to 5 minutes. Adjust heat as necessary to prevent burning or sticking. Once cooked, transfer the chicken to a plate and set aside.
- Sauté the vegetables: Add 1 tablespoon of oil to the same skillet and keep the heat at medium-high. Add the diced onion and cook for 1 to 2 minutes until slightly softened, then add the diced green and red bell peppers. Stir-fry the peppers along with the onion for an additional 2 to 3 minutes, stirring frequently to evenly cook and maintain a slight crunch.
- Combine chicken and vegetables: Lower the heat to low and return the cooked chicken pieces to the skillet with the sautéed onions and peppers. Cook together for 1 minute to combine flavors.
- Add sauce and pineapple: Pour the prepared pineapple sauce over the chicken and vegetables in the skillet. Add the fresh pineapple chunks, two pinches of red pepper flakes, and season with salt to taste. Gently stir everything together, allowing the sauce to coat the ingredients evenly while warming through. Serve immediately, ideally over cooked rice or Chinese noodles for a complete meal.
Notes
- This dish comes together quickly and can be prepared in about thirty minutes, making it ideal for a weeknight meal.
- Serve the sweet and sour chicken over steamed rice or Chinese noodles to absorb the flavorful sauce.
- You can adjust the amount of red pepper flakes to control the heat level according to your preference.
- Boneless chicken thighs are a juicier alternative to breasts and work well in this recipe.
- For a crispier texture, ensure the chicken pieces are well coated and do not overcrowd the pan during frying.
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
