Sweet and Sour Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
238 kcal
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Course
Main Course, Dinner
Sweet and Sour Chicken
Description
Sweet and Sour Chicken features bite-sized chicken chunks coated in cornstarch and pan-fried until browned, forming a light crust that holds the sauce well. The stir fry includes colorful red and green bell peppers, onion, minced garlic, and fresh ginger for aromatic depth, complemented by pineapple chunks for natural sweetness and texture contrast. The sauce blends pineapple juice, brown sugar, vinegar, soy sauce, and ketchup thickened with cornstarch, creating a glossy coating that clings to the ingredients.
After cooking the chicken, vegetables are softened and combined with the sauce to simmer until slightly thickened, then the chicken is returned to finish absorbing flavors. This cooking method preserves a pleasant balance of tender chicken and crisp-tender vegetables, enriched by the sweet, tangy sauce.
The dish is traditionally served over steamed rice to absorb the sauce and balance the flavors. Optional garnishes like sesame seeds and sliced green onions add subtle crunch and freshness, enhancing the presentation and taste.
Leftover sweet and sour chicken can be stored refrigerated for up to three days or frozen up to four months, making it practical for meal prep or larger batches. Nutrition information provided excludes the rice component, highlighting the entrée portion.
Ingredients
For the Chicken
- 1 pound chicken breast or boneless thighs, cut into 1-inch chunks, boneless skinless
- ½ tablespoon cornstarch
- ¼ teaspoon salt
- 2 teaspoons vegetable oil
- sesame seeds and/or green onions for garnish, optional
For the Stir Fry
- 2 cloves garlic minced
- 1 teaspoon ginger fresh, minced
- 15 ounces pineapple chunks (1 can) drained, juice reserved
- 1 red bell pepper chopped 1-inch
- 1 green bell pepper chopped 1-inch
- 1 small sweet onion chopped 1-inch
For the Sauce
- ⅓ cup light brown sugar packed
- ⅓ cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 ½ tablespoons cornstarch
Instructions
- In a medium bowl, whisk together reserved pineapple juice, brown sugar, vinegar, soy sauce, ketchup and 1 ½ tablespoons of cornstarch.
- Cut the chicken into 1-inch pieces and toss with ½ tablespoon of cornstarch and salt.
- Heat the vegetable oil in a large skillet over medium-high heat. Add chicken and cook without stirring for 3 minutes or until browned on one side. Stir and cook for 6 -7 minutes or until cooked through. Transfer to a bowl and set aside.
- Add the onion, red pepper, green pepper, ginger, and garlic to the skillet. Cook for 3 to 4 minutes or until softened.
- Whisk the sauce and add it to the skillet with the pineapple. Simmer for 2 minutes or until slightly thickened. Add the chicken back to the skillet and stir to combine.
- Serve over rice and garnish with green onions and sesame seeds.
Notes
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 4 months.
- Rice is not included in the nutrition information and is served separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238 | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 576mg | 24% |
| Potassium | 559mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 779IU | 16% |
| Vitamin C | 52mg | 58% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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