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Sweet And Sour Chicken

Sweet And Sour Chicken: A Quick Family Favorite Meal

Enjoy a delightful Sweet And Sour Chicken that's quick and easy, 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: Chicken
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken breast Substitute with chicken thighs for a juicier bite.
  • 1/4 cup Cornstarch Coats the chicken for that perfectly crispy texture.
  • 2 tablespoons Vegetable oil Used for frying the chicken.
For the Sauce
  • 1/2 cup Ketchup Forms the base of the sweet and sour sauce.
  • 1/4 cup Cider vinegar Adds a tangy punch; white vinegar can also work.
  • 1/4 cup Brown sugar Sweetens the sauce; consider honey or maple syrup for a new flavor.
  • 1/4 cup Soy sauce Provides umami depth; use tamari for gluten-free.
  • 1 tablespoon Fresh ginger Imparts a spicy aroma; ground ginger is a quick substitute.
  • 2 cloves Garlic Enhances the overall flavor; adjust according to taste.
For the Veggies
  • 1 medium Onion Adds sweetness; shallots are a milder alternative.
  • 1 cup Red bell pepper Brings colorful presentation and sweet flavor.
  • 1 cup Yellow bell pepper Adds vibrant color and flavor.
  • 1 cup Pineapple pieces Add a sweet tropical flair; try substituting with mango.

Equipment

  • large skillet
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Cut the chicken breast into bite-sized pieces. Mix cornstarch with salt and pepper, then toss chicken in the mixture until coated.
  2. Heat vegetable oil in a skillet over medium-high heat. Add chicken in a single layer and fry for 4–5 minutes until golden brown.
  3. Add sliced onion to the skillet and sauté for 2–3 minutes until soft. Scrape up any flavorful bits from the pan.
  4. Stir in chopped bell peppers and cook for 3–4 minutes until they are slightly tender.
  5. In a bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, ginger, and garlic until smooth, then pour over the veggies in the skillet.
  6. Allow the sauce to simmer over medium heat for about 2 minutes.
  7. Return the chicken to the skillet and stir to coat in the sauce. Simmer for another 2–3 minutes.
  8. Serve the sweet and sour chicken over rice or noodles, garnished with green onions if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a skillet for best texture.

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