Sweet and Sour Chicken Recipe

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.

Course main meal

Cuisine Asian

Keyword chicken sweet and sour, chicken sweet and sour chinese, how to cook sweet and sour chicken, how to make sweet and sour chicken, sweet and sour chicken recipe, what is sweet and sour chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 391kcal

Author Beth Pierce

Ingredients

Sauce Ingredients

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 cornstarch

Sweet and Sour Chicken

1 1/4 lbs. boneless skinless chicken breasts or bonelss skinless chicken thighs cut into bite size pieces
1/3 cup cornstarch
2-3 tablespoons vegetable or canola oil
1 medium onion large dice
1 green bell pepper seeded large dice
1 red bell pepper seeded large dice
1 1/2 cups fresh pineapple chunks
2 pinches crushed red pepper
Salt to taste
Optional: Cooked Rice or Chinese noodles

Instructions

In a small saucepan, combine pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. On low heat, simmer until thickened, whisking frequently. Cover and remove from heat.
In a large Ziploc bag, combine chicken and 1/3 cup corn starch. Shake until coated. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking any access cornstarch off the chicken. Cook until nicely browned on all sides and cooked through, about 4-5 minutes. Reduce heat if needed, so the chicken does not over-brown or stick to the pan. Remove the chicken to a plate.
Add 1 tablespoon of 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 additional 2-3 minutes, stirring frequently. Reduce 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.

Video

Notes

Cut your chicken into small bite-size pieces so they cook through when browned.
Cook the sweet and sour sauce until it is slightly thickened, as it will thicken more upon cooling.
Use fresh bell peppers and, when seasonably possible, fresh pineapple.
For a little kick, add 1/4 teaspoon of crushed red pepper flakes.
Serve this dish immediately so the chicken and peppers remain crunchy and crisp. Therefore, do not mix them until you are ready to eat.
I love pineapple, but it can quickly overpower this dish, so don't get carried away.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition