Description
Whipping up Sweet and Sour Chicken brings pure comfort straight from my kitchen to your plate. Crispy chicken pieces bathed in tangy sauce make dinner feel like a delightful celebration of flavor.
Ingredients
Scale
Proteins:
- 1½ lbs boneless skinless chicken breasts
Sauce Ingredients:
- ¾ cup pineapple juice
- ¼ cup brown sugar
- ¼ cup water
- ¼ cup apple cider vinegar
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons ketchup
- 1 tablespoon cornstarch
- 1 tablespoon garlic
Stir-Fry Ingredients:
- 1½ cups bell peppers
- 1 cup pineapple chunks
- ½ cup onion
- ¼ cup cornstarch
- 2–3 tablespoons vegetable oil
- 1 pinch crushed red pepper flakes
- Salt
Instructions
- Combine pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tbsp cornstarch in a small saucepan. Whisk thoroughly until all ingredients blend smoothly.
- Heat mixture over medium temperature, stirring constantly until sauce thickens to a glossy consistency, approximately 3-4 minutes. Remove from heat and set aside.
- Coat 1½ lbs chicken cubes evenly with ¼ cup cornstarch in a large mixing bowl, ensuring each piece is completely dusted.
- Warm 2 tbsp vegetable oil in a large skillet at medium-high heat (375°F). Carefully place cornstarch-coated chicken pieces into hot oil, shaking off excess powder.
- Cook chicken for 5-6 minutes, turning occasionally to achieve golden-brown exterior and internal temperature of 165°F. Transfer cooked chicken to a separate plate.
- Add 1 cup chopped bell peppers and ½ cup chopped onions to the same skillet. Sauté for 4-5 minutes until vegetables start to soften but remain slightly crisp.
- Reduce skillet heat to medium. Return chicken to pan and add 1 cup pineapple chunks and prepared sauce.
- Gently stir all ingredients, allowing sauce to coat chicken and vegetables evenly. Warm mixture for 2-3 minutes.
- Sprinkle a pinch of red pepper flakes for optional heat. Taste and adjust salt as needed.
- Transfer to serving plate and garnish with chopped green onions or toasted sesame seeds.
Notes
- Cornstarch coating helps create a crispy exterior on the chicken while keeping the inside juicy and tender.
- Use fresh pineapple chunks for a brighter, more vibrant flavor if available, but canned works perfectly well.
- For a gluten-free version, swap regular soy sauce with tamari and ensure your cornstarch is certified gluten-free.
- Adjust the red pepper flakes to control the heat level, adding more for spice lovers or reducing for a milder dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 306 kcal
- Sugar: 18 g
- Sodium: 370 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg