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Sweet and Sour Chicken

Sweet and Sour Chicken
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Sweet and Sour Chicken is a quick and flavorful dish featuring juicy chicken coated in a tangy and sweet sauce, combined with crisp bell peppers and pineapple chunks. Ready in under 30 minutes, this family-friendly meal balances vibrant flavors and textures, perfect for a busy weeknight or cozy weekend dinner. Easy to customize and made with simple pantry staples, it offers a delicious way to elevate your kitchen repertoire with minimal fuss.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

Vegetables & Fruit

  • 1/2 cup red bell pepper, chopped into chunks
  • 1/2 cup green bell pepper, chopped into chunks
  • 1/2 cup pineapple chunks, drained if canned
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 green onions, sliced (for garnish)

Sauce

  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp rice vinegar
  • 3 tbsp ketchup (or tomato paste as alternative)
  • 1 tbsp sugar or honey
  • 2 tbsp water

For Frying & Thickening

  • 1/4 cup cornstarch
  • 3 tbsp vegetable oil

Instructions

  1. Prep Your Ingredients: Cut the chicken into bite-sized pieces, chop the red and green bell peppers into chunks, and drain the pineapple chunks. Mince the garlic and ginger finely to maximize their flavor.
  2. Make the Sweet and Sour Sauce: In a small bowl, whisk together soy sauce, rice vinegar, ketchup, sugar, and water until smooth to create the vibrant sauce base.
  3. Coat and Fry the Chicken: Toss the chicken pieces in cornstarch to lightly coat them. Heat vegetable oil in a skillet over medium-high heat. Fry the chicken pieces until golden and crispy on all sides, then remove and set aside.
  4. Cook the Vegetables and Pineapple: In the same skillet, sauté minced garlic and ginger for about 30 seconds until fragrant. Add bell peppers and pineapple chunks, stir-frying until slightly tender but still crisp.
  5. Combine and Simmer: Return the fried chicken to the skillet with the vegetables and pineapple. Pour the prepared sweet and sour sauce over everything and toss to coat evenly. Let it simmer for a few minutes until the sauce thickens and clings to all ingredients.
  6. Garnish and Serve: Finish by sprinkling sliced green onions on top for freshness. Serve hot over steamed rice or noodles and enjoy!

Notes

  • Use room temperature chicken to ensure even cooking and juiciness.
  • Do not overcrowd the pan when frying the chicken; fry in batches to keep it crispy.
  • Adjust sauce consistency by adding extra water or a cornstarch slurry if needed.
  • Use fresh, crunchy bell peppers to brighten the dish; avoid overcooking vegetables.
  • Allow the chicken to rest in the sauce for a few minutes for better flavor absorption.
  • For a gluten-free version, use tamari instead of soy sauce and cornstarch for thickening.
  • Baking chicken at 400°F (200°C) is a healthier alternative to frying; bake until golden and cooked through before tossing with sauce.
  • To reduce sweetness, decrease sugar or honey and increase rice vinegar slightly.

Nutrition

Keywords: sweet and sour chicken, quick chicken recipe, Chinese chicken dish, gluten-free chicken, easy weeknight dinner, Chinese cuisine, chicken with pineapple, tangy chicken sauce

Find it online: https://mealsbylina.com/sweet-and-sour-chicken/