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Sweet and Sour Chicken

Irresistible Sweet and Sour Chicken Made in 45 Minutes

Quick and easy Sweet and Sour Chicken that captures beloved flavors in just 45 minutes, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Tender and lean pieces; can substitute with shrimp or tofu.
  • 1/4 cup Cornstarch Creates a crispy coating; no substitutions suggested.
  • 2 tablespoons Vegetable Oil Neutral oil for frying; can use canola or peanut oil.
For the Vegetables
  • 1 medium Red Bell Pepper Adds sweetness; yellow or orange can be used as substitutes.
  • 1 medium Green Bell Pepper Provides mild bitterness; zucchini or broccoli can be used as substitutes.
  • 1 medium Onion Adds tenderness and sweetness; shallots can be used for milder flavor.
For the Sauce
  • 1 cup Pineapple Chunks Fresh can be replaced with drained canned pineapple.
  • 1/4 cup Vinegar (white or apple cider) Provides tanginess; rice vinegar may alter flavor.
  • 1/2 cup Ketchup Adds sweetness and richness; can replace with tomato sauce.
  • 1/4 cup Soy Sauce Deepens flavor; tamari works for gluten-free option.
  • 1 tablespoon Sugar Balances acidity; can substitute with honey.
  • 2 cloves Garlic Minced, fresh preferred; garlic powder is an alternative.
  • 1 tablespoon Ginger Grated fresh preferred; ground ginger can be used.
  • to taste Salt and Pepper Adjust to taste according to dietary needs.
  • 1/4 cup Water Optional to adjust sauce consistency; can use broth for flavor.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Begin by cutting the chicken breast into bite-sized pieces and tossing them with cornstarch in a large bowl until thoroughly coated.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken pieces. Cook for about 5–7 minutes until golden brown, flipping halfway. Remove and set aside.
  3. Add another tablespoon of vegetable oil to the skillet, then toss in the chopped red and green bell peppers and onion. Stir-fry for about 3–4 minutes.
  4. In a small bowl, combine vinegar, ketchup, soy sauce, sugar, minced garlic, and grated ginger. Whisk until smooth.
  5. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture, stirring to coat. Cook for about 2–3 minutes.
  6. Add the pineapple chunks to the skillet, gently stirring them in. Let simmer for an additional 5 minutes.
  7. For a thicker sauce, mix a tablespoon of cornstarch with a few tablespoons of water to create a slurry. Stir this into the skillet.
  8. Taste and adjust seasoning with salt and pepper as necessary before serving.
  9. Serve over rice or noodles, and top with sliced green onions if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 15gVitamin A: 15IUVitamin C: 70mgCalcium: 2mgIron: 8mg

Notes

Ensure chicken pieces are uniform in size, avoid overcrowding the skillet when frying, and use fresh ingredients for best flavor.

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