Description
Sweet and Sour Chicken is a delightful dish that perfectly balances tangy and sweet flavors, making it an ideal choice for busy weeknights or special gatherings. This recipe features tender, crispy chicken coated in a vibrant sauce, complemented by colorful vegetables and juicy pineapple. Whether you’re serving it over fluffy rice or noodles, this meal is sure to impress your family and friends while satisfying your cravings for comforting Asian-inspired cuisine. With its quick preparation time and versatility, you can easily adapt it to include your favorite ingredients or whatever you have on hand.
Ingredients
Scale
- 500 g boneless skinless chicken breast (diced)
- 6 tablespoons cornstarch
- 50 ml vegetable oil
- 1 onion (thinly sliced)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 6 tablespoons ketchup
- 2 tablespoons cider vinegar
- 6 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (grated)
- 432 g tin pineapple pieces (drained)
Instructions
- Season the diced chicken with salt and pepper, then coat with cornstarch.
- Heat vegetable oil in a frying pan over medium-high heat. Fry the coated chicken in batches until golden brown and cooked through (about 5-7 minutes). Set aside.
- In the same pan, sauté sliced onion, red bell pepper, and yellow bell pepper for about 3-4 minutes until softened.
- In a mixing bowl, combine ketchup, cider vinegar, brown sugar, soy sauce, ginger, garlic, and reserved pineapple juice. Pour into the pan with sautéed vegetables.
- Add the cooked chicken back to the pan and stir to coat everything evenly in sauce; cook for an additional 3-5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 360
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg