Description

This Sweet and Sour Chicken recipe offers a perfect balance of tangy, sweet, and savory flavors with tender chicken pieces coated in a light cornstarch crust, sautéed with vibrant bell peppers, onions, and pineapple chunks, all tossed in a rich homemade pineapple sauce. Ideal for a quick and delicious weeknight meal, it pairs beautifully with steamed rice or Chinese noodles.

Ingredients

Scale

Sauce Ingredients

¼ cup fresh pineapple juice
2 cloves garlic, minced
2 tablespoons water
2 tablespoons apple cider vinegar
1 tablespoon low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon cornstarch

Chicken

1¼ lbs. boneless skinless chicken breasts or thighs, cut into bite size pieces
⅓ cup cornstarch
2-3 tablespoons vegetable or canola oil

Vegetables and Extras

1 medium onion, large dice
1 green bell pepper, seeded and large dice
1 red bell pepper, seeded and large dice
1½ cups fresh pineapple chunks
2 pinches red pepper flakes
Salt and pepper to taste
Optional: Cooked rice or Chinese noodles for serving

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Instructions

Prepare the Sauce: In a small saucepan, combine pineapple juice, minced garlic, water, apple cider vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. Simmer over low heat, whisking frequently until the sauce thickens. Once thickened, cover and remove from heat to keep warm.
Coat the Chicken: Place the bite-sized chicken pieces into a large Ziploc bag, add ⅓ cup cornstarch, and shake well to evenly coat all pieces with the cornstarch.
Cook the Chicken: Heat 2-3 tablespoons of vegetable or canola oil in a large skillet over medium-high heat. Add the coated chicken pieces, shaking off any excess cornstarch before placing in the pan. Cook for about 4-5 minutes, turning occasionally, until the chicken is nicely browned on all sides and cooked thoroughly. Adjust heat as needed to prevent scorching. Once cooked, transfer the chicken onto a plate.
Sauté the Vegetables: Add 1 tablespoon of oil to the same skillet over medium-high heat. Add the diced onion and cook for 1-2 minutes until slightly softened. Then add the green and red bell peppers and continue cooking for another 2-3 minutes, stirring frequently to keep the vegetables crisp-tender.
Combine and Finish: Lower the heat to low. Return the cooked chicken to the skillet with the sautéed vegetables and cook together for 1 minute. Pour the prepared pineapple sauce into the skillet, then add the pineapple chunks and crushed red pepper flakes. Season with salt and pepper to taste. Gently stir everything to combine and warm through thoroughly.
Serve: Serve the sweet and sour chicken hot over cooked rice or Chinese noodles for a complete meal.

Notes

This dish can be prepared in about 30 minutes, making it a quick, flavorful option for weeknight dinners.
For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
Adjust the amount of crushed red pepper flakes according to your preferred spice level.
Serve over steamed rice or your choice of noodles to make it a fulfilling meal.

Nutrition

Serving Size: 1 serving
Calories: 391 kcal
Sugar: 24 g
Sodium: 385 mg
Fat: 11 g
Saturated Fat: 1 g
Unsaturated Fat: 9 g
Trans Fat: 0.04 g
Carbohydrates: 41 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 91 mg