Description
A quick and easy 15-minute sweet and sour chicken recipe featuring crispy chicken pieces coated in a tangy, sweet sauce. Perfect for a fast weeknight dinner.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup bell pepper, chopped (red and green)
- 1/2 cup pineapple chunks
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Toss chicken pieces in cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, add bell pepper and sauté for 2 minutes.
- Add pineapple chunks and stir-fry for another minute.
- In a bowl, mix ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger.
- Pour the sauce into the skillet and bring to a simmer.
- Return chicken to the pan and toss to coat evenly in the sauce.
- Cook for an additional 2–3 minutes until the sauce thickens slightly.
- Serve hot over rice or noodles.
Notes
- Use chicken thighs for a juicier result.
- Adjust sugar and vinegar to suit your taste preference.
- Can be made gluten-free with tamari or gluten-free soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 65mg