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Sweet and Sour Chicken
This easy Sweet and Sour Chicken is made with battered chicken, bell peppers, onion, pineapple, and a quick and easy Sweet and Sour Sauce. It's simple and a meal the whole family will enjoy.
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6
Calories: 486 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 4 boneless skinless chicken breasts , cut into 1 inch chunks
- Salt and freshly ground black pepper
- 1 cup cornstarch
- 3 large eggs , beaten
- 1/4 cup oil (vegetable or canola), or more as needed
- 2 bell peppers , red and green, chopped into large chunks
- 1/2 sweet onion , chopped into large chunks
- 1 cup pineapple chunks
- 5 or 6 cups hot cooked rice
Sweet and Sour Sauce:
- 1 cup granulated sugar
- 1/2 cup ketchup
- 1 cup apple cider vinegar or rice vinegar
- 2 Tablespoons low-sodium soy sauce
- 2 teaspoons garlic salt
- 1 1/2 Tablespoons cornstarch
Instructions
- Preheat oven to 400 degrees F.
- Coat chicken: Cut chicken breasts into 1-inch chunks and season with salt and pepper. Place the cornstarch in a large resealable bag; add the chicken pieces and toss to coat the chicken evenly.
- Dip chicken:Heat the oil in a large skillet over high heat. In a shallow bowl, beat the eggs together. Dip chicken pieces in beaten eggs and place on hot skillet
- Cook: Add chicken pieces to hot pan (may need to cook in batches) and cook for about one minute on each side, until golden and crispy, but not cooked through.
- Bake: Add chicken to a large rimmed baking dish and bake at 400 degrees F for 12-15 minutes or until chicken is cooked through.
- Veggies: Meanwhile, add the bell peppers and onion to the skillet and sauté for 2-3 minutes. Add pineapple.
- Sauce: Mix the sauce ingredients together in a bowl then pour into the skillet with the veggies. Cook, stirring, until thickened.
- Serve: Remove chicken from oven and pour sauce and veggies over the top. Toss to coat. Serve immediately with hot steamed white or brown rice.
Cup of Yum
Notes
- Nutritional label does not include rice.
- Make Ahead Instructions: Cut the chicken and chop veggies ahead of time, storing seperatly in the fridge. Make the sauce 1 to 2 days a head of time, stored in the fridge.
- Gluten Free Adaptation: Use gluten-free soy sauce.
- Original recipe adapted from Mel's Kitchen Cafe
Nutrition Information
Calories
486kcal
(24%)
Carbohydrates
69g
(23%)
Protein
21g
(42%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
141mg
(47%)
Sodium
1280mg
(53%)
Potassium
565mg
(16%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
1518IU
(30%)
Vitamin C
67mg
(74%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 486
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 141mg | 47% |
| Sodium | 1280mg | 53% |
| Potassium | 565mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 1518IU | 30% |
| Vitamin C | 67mg | 74% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.