Sweet and Sour Chicken
A quick and easy version of sweet and sour chicken without coating and frying the chicken.
Servings: 4
Equipment
- Wok or large skillet
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breast or thighs cut into 1-inch pieces
- ⅓ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil for cooking
For the sauce
- ⅓ cup rice vinegar or white vinegar
- ⅓ cup ketchup
- ⅓ cup brown sugar
- ¼ cup soy sauce
- 1 tablespoon cornstarch mixed with 2 teaspoons water called a slurry
Add-ins
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup pineapple chunks
- 2 cloves garlic minced
- cooked rice for serving
- sliced green onions or sesame seeds for garnish
Instructions
Coat the chicken
- In a bowl, toss chicken pieces with cornstarch, salt, and pepper until well coated.
Cook the chicken
- Heat oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
Sauté the veggies
- In the same skillet, add a touch more oil if needed. Sauté bell peppers and garlic for 2–3 minutes until slightly softened.
Make the sauce
- In a small bowl, whisk together vinegar, ketchup, brown sugar, and soy sauce. Pour into the skillet. Bring to a simmer.
Thicken the sauce
- Stir in the cornstarch slurry. Simmer for 1–2 minutes until thick and glossy.
Combine everything
- Return the chicken to the skillet along with pineapple chunks. Stir to coat everything in the sauce. Cook for 2 more minutes until heated through.
Serve
- Spoon over rice. Garnish with green onions or sesame seeds if desired.
Notes
If you don't have a wok, a frying pan will work fine.
We served this dish over white rice and it was delicious.