Easy Sweet and Sour Chicken
User Reviews
4.5
Easy Sweet and Sour Chicken
Description
This recipe prepares sweet and sour chicken by first making a sauce combining apple cider vinegar, granulated sugar, light brown sugar, ketchup, low-sodium soy sauce, sesame oil, garlic, and water. The sauce is boiled and then thickened with a cornstarch slurry to achieve a smooth, glossy consistency.
Chicken breast pieces are coated evenly in cornstarch, seasoned with salt and pepper, and pan-fried in olive oil until cooked through and slightly crisp. After cooking, the sauce is added back to the pan, coating the chicken and simmering briefly to meld flavors and allow the sauce to thicken further.
The cooked dish can be garnished with sliced green onions and sesame seeds for additional texture and a fresh finish. It makes a flavorful entrée suitable for pairing with steamed rice or vegetables.
Chicken is best served warm but can be stored in an airtight container in the refrigerator for up to five days.
Ingredients
Sauce
- ¾ cup granulated sugar
- ½ cup apple cider vinegar
- ¼ cup ketchup
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar packed
- 3 cloves garlic pressed or finely minced
- 2 tablespoons water cold
- 1 tablespoon cornstarch
Chicken
- 1.25 pounds chicken breast cut into 1-inch pieces (boneless skinless chicken thighs may be substituted, boneless skinless
- 3 tablespoons cornstarch
- salt to taste
- black pepper to taste
- 3 to 4 tablespoons olive oil plus more if necessary
- 2 green onions sliced into thin rounds, optional for garnishing
- 1 tablespoon sesame seeds optional for garnishing
Instructions
Make the Sauce
- To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.
- To a small bowl, add the water, cornstarch, and stir to combine.
- Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently.
Make the Chicken
- To a large ziptop bag, add the chicken, cornstarch, salt and pepper to taste, seal, and shake to coat chicken evenly.
- To a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.
- After chicken has cooked though, reduce heat to low, add the sauce, stir to coat evenly, and allow it to simmer for a minute or two.
- Optionally garnish with green onions, sesame seeds, and serve immediately.
Notes
- Serve the chicken hot for best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 514kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 32g | 64% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 91mg | 30% |
| Sodium | 594mg | 25% |
| Potassium | 657mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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