Description
A classic Sweet and Sour Chicken recipe featuring tender chicken pieces coated in cornstarch, stir-fried with colorful bell peppers, onion, and pineapple chunks, all tossed in a tangy and sweet homemade sauce. This vibrant stir-fry is perfect served over rice or noodles for a satisfying meal.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil (divided)
Vegetables and Fruit
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 1 cup pineapple chunks
Sauce
- 1/2 cup vinegar (white or apple cider vinegar)
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 3/4 cup sugar
- 2 teaspoons minced garlic
- 1 tablespoon grated ginger
Seasoning and Optional Thickener
- Salt and pepper to taste
- 2 tablespoons water (optional)
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Coat the Chicken: In a large bowl, toss the chicken pieces with cornstarch until they are evenly coated. This coating will help create a crispy texture when cooked.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and sauté them until they turn golden brown and cook through, approximately 5-7 minutes. Once cooked, remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Add chopped red bell pepper, green bell pepper, and onion. Stir-fry the vegetables for about 3-4 minutes until they are just tender but still crisp.
- Prepare the Sauce: In a medium bowl, mix together the vinegar, ketchup, soy sauce, sugar, minced garlic, and grated ginger. Stir until the sugar dissolves completely.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over them and stir well to coat all ingredients evenly.
- Add Pineapple and Simmer: Add the pineapple chunks to the skillet and mix thoroughly. Let the entire mixture simmer for approximately 5 minutes to allow the flavors to blend nicely.
- Optional Thickening: If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl. Pour this slurry into the skillet and stir continuously until the sauce thickens to your desired consistency.
- Season to Taste: Taste the dish and adjust the seasoning by adding salt and pepper as needed.
- Serve: Serve the sweet and sour chicken hot over rice or noodles. Optionally, garnish with chopped green onions for a fresh touch.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- You can substitute chicken thighs for chicken breasts if preferred.
- If you like a spicier sauce, add a pinch of red chili flakes or a dash of hot sauce.
- The sauce can be prepared ahead of time to speed up cooking.
- Leftovers store well in the refrigerator for up to 3 days.
