Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4
Looks so good and tastes even better! Throw this lovely dish together in thirty minutes and serve it over rice or Chinese noodles or enjoy this by itself.
INGREDIENTS
1/4 c. fresh pineapple juice
2 tbsp water
2 tbsp apple cider vinegar
1 tbsp low sodium soy sauce
2 tbsp brown sugar
2 tbsp ketchup
1 tbsp cornstarch
1 1/4 pounds chicken breasts cut into bite-size pieces
1/3 c. cornstarch
2–3 tbsp vegetable oil
1 medium onion large dice
1 green pepper seeded large dice
1 red pepper seeded large dice
1 1/2 c. fresh pineapple large dice
2 pinches crushed red pepper
Salt to taste
Optional: Cooked Rice or Chinese noodles
HOW TO MAKE SWEET AND SOUR CHICKEN
Step 1: Combine the pineapple juice, water, vinegar, soy sauce, brown sugar, ketchup, and a tbsp cornstarch in a small saucepan. Simmer over low heat, whisking frequently until thickened. Put the lid on and take away from the heat.
Step 2: Mix the chicken and 1/3 cup cornstarch in a large Ziploc bag. Shake well until the chicken is coated.
Step 3: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken to the skillet, shaking off any excess cornstarch. Cook the chicken for about 4 to 5 minutes on both sides until nicely brown, decreasing the heat if needed to make sure that the chicken does not over brown or stick. Transfer the browned chicken to a plate.
Step 4: In the same skillet, add a tbsp oil and heat over medium-high heat. Add the peppers and cook for about 2 to 3 minutes while stirring frequently. Adjust the heat to low and place the chicken back to the skillet. Cook for another minute. Now, add in the sauce along with the pineapple. To taste, season with crushed red pepper and salt. Gently stir and continue to heat until warmed.
Step 5: Enjoy over cooked rice or Chinese noodles.
NOTES:
Into small bite pieces, slice the chicken to make sure they cook all the way through.
Cook the sweet and sour sauce until just a bit thick because this will thicken more when cooling.
For this recipe, use only fresh bell peppers and if possible, fresh pineapples.
Enjoy this dish immediately for the chicken and peppers stay a bit crunchy and crisp. So make sure to not mix everything until ready to eat.
Remember that the pineapple can quickly overpower this dish so go easy on the pineapples.
Since this recipe uses fresh pineapple, this is not great for leftovers so plan accordingly.
Nutrition Facts:
Serves: 4
Amount Per Serving: Calories 354 | Total Fat 5.9g 8% | Cholesterol 105.2mg 35% | Sodium 880.6mg 38% | Total Carbohydrate 40.2g 15% | Sugars 21.7g | Protein 34g 68% | Vitamin A 16% | Vitamin C10 9%
Ingredients
- 1/4 c. fresh pineapple juice
- 2 tbsp water
- 2 tbsp apple cider vinegar
- 1 tbsp low sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 1 tbsp cornstarch
- 1 1/4 pounds chicken breasts cut into bite-size pieces
- 1/3 c. cornstarch
- 2–3 tbsp vegetable oil
- 1 medium onion large dice
- 1 green pepper seeded large dice
- 1 red pepper seeded large dice
- 1 1/2 c. fresh pineapple large dice
- 2 pinches crushed red pepper
- Salt to taste
- Optional: Cooked Rice or Chinese noodles
Instructions
Step 1: Combine the pineapple juice, water, vinegar, soy sauce, brown sugar, ketchup, and a tbsp cornstarch in a small saucepan. Simmer over low heat, whisking frequently until thickened. Put the lid on and take away from the heat.
Step 2: Mix the chicken and 1/3 cup cornstarch in a large Ziploc bag. Shake well until the chicken is coated.
Step 3: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken to the skillet, shaking off any excess cornstarch. Cook the chicken for about 4 to 5 minutes on both sides until nicely brown, decreasing the heat if needed to make sure that the chicken does not over brown or stick. Transfer the browned chicken to a plate.
Step 4: In the same skillet, add a tbsp oil and heat over medium-high heat. Add the peppers and cook for about 2 to 3 minutes while stirring frequently. Adjust the heat to low and place the chicken back to the skillet. Cook for another minute. Now, add in the sauce along with the pineapple. To taste, season with crushed red pepper and salt. Gently stir and continue to heat until warmed.
Step 5: Enjoy over cooked rice or Chinese noodles.
Notes
Into small bite pieces, slice the chicken to make sure they cook all the way through. Cook the sweet and sour sauce until just a bit thick because this will thicken more when cooling. For this recipe, use only fresh bell peppers and if possible, fresh pineapples. Enjoy this dish immediately for the chicken and peppers stay a bit crunchy and crisp. So make sure to not mix everything until ready to eat. Remember that the pineapple can quickly overpower this dish so go easy on the pineapples. Since this recipe uses fresh pineapple, this is not great for leftovers so plan accordingly.
