Easy Sweet and Sour Chicken (No batter, stir fry)

Name: Easy Sweet and Sour Chicken (No batter, stir fry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 to 3 pounds boneless skinless chicken breasts; 2 teaspoons baking soda; 2 tablespoons cornstarch; 2 tablespoons cold water; 2 tablespoons neutral oil; 2 teaspoons sesame oil; 1 large white onion; 1 large green bell pepper; 1 large red pepper bell pepper; 2 tablespoons ginger; 4 large garlic cloves; 1 cup chicken broth; ½ cup low sodium soy sauce; ½ cup ketchup; ½ cup dark brown sugar; 3 tablespoons rice wine vinegar; 2 tablespoons cornstarch; 2 tablespoons water; 1 teaspoon paprika; 1 teaspoon red pepper flakes

User Reviews

5.0

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Course
Dinner
Cuisine
Chinese

Easy Sweet and Sour Chicken (No batter, stir fry)

Iris Warren

Report

This easy Sweet and Sour Chicken is quicker and healthier as it is stir-fried with no batter, making it a great choice for weeknight dinner.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

For the chicken:

2 to 3 pounds boneless skinless chicken breasts sliced thin
2 teaspoons baking soda
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons neutral oil like vegetable or canola

For the vegetables:

2 teaspoons sesame oil
1 large white onion cut into bite sized squares
1 large green bell pepper cut into bite sized squares
1 large red pepper bell pepper cut into bite sized squares
2 tablespoons ginger minced
4 large garlic cloves minced

For the sauce:

1 cup chicken broth
½ cup low sodium soy sauce
½ cup ketchup
½ cup dark brown sugar
3 tablespoons rice wine vinegar or apple cider vinegar
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon paprika
1 teaspoon red pepper flakes

Add to Shopping List

Instructions

Add the chicken to a large bowl, then sprinkle with baking soda and cornstarch. Pour in the water and mix everything together until evenly coated. Set aside for at least 15 minutes.
In a large skillet or wok, heat the neutral oil over medium heat. Sear the sliced chicken in batches until fully cooked, then remove from the pan and set aside.
In the same wok, heat the sesame oil over medium heat. Sauté the onions and bell peppers until fragrant and slightly softened. Add the garlic and ginger and cook briefly until aromatic. Pour in the chicken broth, soy sauce, ketchup, dark brown sugar, and vinegar, stirring to combine. Let the mixture simmer until the flavors meld together, about 2 to 3 minutes.
Whisk together the cornstarch and water to make a slurry. Stir in the cornstarch and continue to simmer the sauce, stirring occasionally, until it thickens.
Add the sliced chicken back into the wok, stirring to coat it evenly in the sauce. Allow everything to simmer for 5 minutes to meld the flavors. Serve hot.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a non-stick skillet over medium until warmed through.
Cut the vegetables into even-sized pieces to ensure they cook quickly and evenly.
Slice the chicken into thin even-sized pieces to ensure they cook evenly.