Healthy Sweet and Sour Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
407 kcal
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Course
Main Course
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Cuisine
Asian
Healthy Sweet and Sour Chicken
Description
The recipe begins with making a sweet and sour sauce by boiling sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup, then thickening it with a cornstarch slurry. Chicken breast pieces are coated in cornstarch for a lightly crispy exterior when sautéed in oil. Bell peppers and onions are cooked with the chicken until tender and slightly caramelized, contributing crunch and freshness to the dish.
Once the chicken and vegetables are cooked, the sweet and sour sauce is added and stirred to coat evenly. Serving the dish warm alongside cooked rice allows the flavorful sauce to complement the mild starch. The balance of sugar, vinegar, and seasoning creates a familiar, classic sweet and sour profile without relying on pre-made sauces.
Notes suggest alternatives for onion salt and garlic powder if unavailable, and recommend doubling the sauce for those preferring a saucier version. Using apple cider vinegar is preferred, but white vinegar can be substituted if needed, maintaining the acidic component vital to the flavor balance.
Ingredients
- 3-4 chicken breast pounded to ½ inch thickness and chopped into 1 inch pieces, boneless skinless
- ⅓ cup corn starch
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- ½ white onion chopped, or yellow onion
Sauce
- ¾ cup sugar
- ½ cup apple cider vinegar (may sub white vinegar)
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion salt
- ¼ cup ketchup
- 1 tablespoon corn starch
- 2 tablespoons water cold
Instructions
- First prepare the sauce. Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
- Add chicken pieces and corn starch to a large ziplock bag. Seal and shake to coat chicken. Drizzle a large pan or skillet with oil. Add coated chicken. Saute over medium heat for about 5 minutes. Add peppers and onions. Continue to saute over medium heat until chicken is browned and cooked through.
- Add sauce to chicken and peppers. Stir to coat well. Serve warm with cooked rice if desired.
Notes
- If onion salt is unavailable, substitute garlic salt for garlic powder and onion powder for onion salt to maintain the flavor balance.
- For a saucier dish, consider doubling the sauce quantities as desired, recognizing this will increase sweetness and acidity.
- Apple cider vinegar may be replaced with white vinegar without major changes to the sauce's key tangy notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1034mg | 43% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 1966IU | 39% |
| Vitamin C | 79mg | 88% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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