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overhead sweet and sour chicken over rice on plate with chopsticks
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Easy Sweet and Sour Chicken

This easy homemade Sweet and Sour Chicken recipe is a fantastic substitute for any Chinese restaurant version. The chicken is sautéed instead of fried in batter, so it's a little healthier, too. And in about the time it takes to have it delivered, you could already be eating!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: homemade Sweet and Sour Chicken, Sweet and Sour Chicken recipe
Servings: 6

Ingredients

  • 1½ tbsp cornstarch divided
  • 1 tsp water
  • ⅓ cup rice wine vinegar apple cider vinegar also works
  • ⅓ cup brown sugar
  • 3 tbsp ketchup
  • 1½ tbsp low-sodium soy sauce
  • 8 oz can pineapple chunks in 100% juice, drained, juice reserved
  • 2 tbsp vegetable oil
  • 1½ lbs. boneless, skinless chicken breasts cut into 1¼ inch bite sized pieces, thighs also work
  • salt and pepper to taste
  • 1 small red bell pepper seeded and ribs removed, cut into 1-inch pieces
  • 1 small green bell pepper seeded and ribs removed, cut into 1-inch pieces
  • 1 small sweet onion cut into 1-inch pieces
  • cooked white rice for serving

Instructions

  • In a medium bowl, whisk together 1 tbsp of the cornstarch and water until combined. Whisk in the rice wine vinegar, brown sugar, ketchup, soy sauce, and reserved pineapple juice. Set aside.
  • In a large nonstick skillet, warm the vegetable oil over medium-high. Toss the chicken with the remaining ½ tbsp of cornstarch and season with salt and pepper. Add to the skillet and cook, without stirring, for 2-3 minutes. Mix and continue to sauté for another 6-7 minutes. With a slotted spoon, transfer chicken to a plate.
  • Add red bell pepper, green bell pepper, and onion to the skillet; cook for 3 minutes until vegetables soften and get a bit charred. Season with salt and pepper, to taste.
  • Pour in the sweet and sour sauce mixture, along with the pineapple chunks. Cook for another 1-2 minutes to warm through and allow sauce to thicken slightly.
  • Add chicken back to skillet and stir to combine.
  • Taste and sprinkle with a little more salt and pepper, if necessary. Serve over cooked white rice and enjoy!

Video

Nutrition

Calories: 283kcal | Carbohydrates: 27g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 343mg | Potassium: 627mg | Fiber: 1g | Sugar: 23g | Vitamin A: 523IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg