Description
A quick and delicious Sweet and Sour Chicken recipe perfect for weeknight dinners, featuring tender chicken pieces in a vibrant, tangy sauce balanced perfectly with sweetness and acidity. Packed with colorful vegetables and easy to customize, this comforting dish is ready in under 30 minutes and loved by the whole family.
Ingredients
Scale
Chicken and Vegetables
- 2 skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce Ingredients
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons brown sugar or honey
- 2 teaspoons cornstarch (or arrowroot powder for gluten-free), dissolved in 2 tablespoons water
Other
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
- Prepare the chicken: Cut the chicken breasts into evenly sized bite-sized pieces to ensure uniform cooking. Season lightly with salt and pepper, then toss in cornstarch to coat each piece, setting the stage for a nice crispy exterior when cooked.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and fry until they turn golden brown and are cooked through, about 4-5 minutes. Remove from the pan and set aside.
- Sauté aromatics and vegetables: In the same pan, toss in minced garlic and fresh ginger, cooking just until fragrant. Add the bell peppers and pineapple chunks next; stir-fry for 2-3 minutes to retain some crunch and freshness.
- Make the sauce: Whisk together soy sauce, rice vinegar, ketchup, brown sugar, and cornstarch slurry. Pour this sauce mixture into the pan with the vegetables, stirring well to combine and thicken the sauce.
- Combine chicken and sauce: Return the cooked chicken to the pan and toss everything together to coat evenly in the glossy sweet and sour sauce. Cook for another 1-2 minutes so the flavors meld perfectly.
Notes
- Uniform chicken pieces: Cut chicken into similar sizes to ensure even cooking throughout.
- Don’t overcrowd the pan: Cook chicken in batches if needed to maintain crispiness.
- Use fresh aromatics: Fresh ginger and garlic boost flavor far beyond dried powders.
- Adjust sweetness and acidity: Taste the sauce and tweak sugar or vinegar to your preference for the best balance.
- Thicken gradually: Add cornstarch slurry slowly while stirring to avoid clumps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: sweet and sour chicken, quick dinner, chinese chicken recipe, weeknight dinner, easy chicken stir-fry, gluten free sweet and sour chicken
