4.7 from 66 votes
Steamy Kitchen Sweet and Sour Chicken
Delicious Chinese-American style recipe adapted from The Steamy Kitchen Cookbook by Jaden Hair. Kosher, Meat, Gluten Free, Easy, Healthy.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 294 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 large egg white
- 2 teaspoons cornstarch
- 1/2 teaspoon salt, divided
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- 8-10 ounces pineapple chunks in juice (reserve the juice)
- 1 teaspoon fresh grated ginger
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 2-3 tablespoons brown sugar
- 1-2 pinches cayenne pepper (or more to taste-- spicy!)
- 2 tablespoons high heat cooking oil, divded (ex. grapeseed, peanut oil)
- 1 red bell pepper, seeded and cut into 1-inch chunks
- 1 yellow bell pepper, seeded and cut into 1-inch chunks
- 1/2 tablespoon sliced green scallions for garnish (optional)
Instructions
- In a bowl, whisk together the egg white, cornstarch, and 1/4 tsp of the salt. Add the chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
- Meanwhile, whisk together 1/4 cup of the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar, remaining 1/4 tsp of salt, and 1-2 pinches cayenne pepper (or more to taste--optional).
- Set a wok or large saute pan over high heat. When a bead of water instantly sizzles and evaporates, pour in 1 tbsp of the oil and swirl to coat. Add the red and yellow bell pepper chunks and cook for 2 minutes. Remove from the wok onto a plate. Wipe the wok or pan dry.
- Return the wok to the stove on high heat. When a bead of water instantly sizzles and evaporates, pour in the remaining 1 tbsp of oil and swirl to coat (be sure to fully coat the pan so the meat won't stick). Add the chicken to the pan, spreading it out in one layer.Let the chicken fry, untouched, for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken will still be pinkish in the middle.
- Add the cooked bell peppers, pineapple chunks, and pineapple juice mixture to the pan. Let simmer for about 2 minutes until the chicken is cooked through. Remove from heat. Let the chicken rest for a few minutes till the sauce thickens.
- Garnish with sliced scallions, if desired. Serve warm as part of a multicourse meal, or over jasmine rice for a complete entree.
Cup of Yum
Notes
- You will also need: Wok or saute pan, medium bowl
Nutrition Information
Calories
294kcal
(15%)
Carbohydrates
23g
(8%)
Protein
26g
(52%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
72mg
(24%)
Sodium
576mg
(24%)
Potassium
676mg
(19%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
1235IU
(25%)
Vitamin C
99.9mg
(111%)
Calcium
23mg
(2%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 576mg | 24% |
| Potassium | 676mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 99.9mg | 111% |
| Calcium | 23mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.