Description
A delicious sweet and sour chicken, perfect for a quick weeknight dinner.
Ingredients
For the Chicken:
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1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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Salt and pepper, to taste
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1 tsp garlic powder (recommended)
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1 tbsp soy sauce (recommended, for marinating)
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2 tbsp vegetable oil (for cooking)
For the Sweet and Sour Sauce:
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¼ cup rice vinegar or white vinegar
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¼ cup sugar
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3 tbsp ketchup
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2 tbsp soy sauce
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1 tsp cornstarch (recommended, for thickening)
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Pinch of red pepper flakes (recommended, for heat)
Vegetables and Add-ins:
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1 cup red bell pepper, chopped
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1 cup green bell pepper, chopped
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1 cup pineapple chunks (canned or fresh)
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½ medium onion, chopped
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2 cloves garlic, minced
Instructions
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Prepare the Chicken:
In a bowl, season chicken with salt, pepper, and recommended garlic powder or soy sauce. Let it sit for 5–10 minutes while you prep the sauce and veggies. -
Make the Sauce:
In a small bowl, whisk together vinegar, sugar, ketchup, soy sauce, and red pepper flakes (if using). For a thicker sauce, mix in cornstarch. Set aside. -
Cook the Chicken:
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, until browned and cooked through. Add garlic in the last minute of cooking. -
Add Veggies & Pineapple:
Stir in chopped bell peppers, onion, and pineapple. Sauté for 2–3 minutes until just tender. -
Combine & Simmer:
Pour the sauce over everything. Stir to coat and let simmer for 5–8 minutes, until the sauce thickens and flavors meld.
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Serve:
Serve hot. Garnish with sesame seeds or green onions if desired.
Notes
- Want a vegetarian version? Swap chicken for tofu or tempeh.
- For meal prep, store in the fridge for up to 3 days and reheat in a skillet.
- To make it crispy, coat chicken in cornstarch before frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 18g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg