Sweet and Sour Chicken
Sweet and Sour Chicken is a mouthwatering dish that perfectly balances tender chicken in a vibrant, tangy sauce. This easy-to-make recipe features juicy pineapple and colorful bell peppers, making it an ideal choice for weeknight dinners or festive gatherings. With just the right blend of sweetness and zest, this dish will have your family asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 pieces)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 1 cup pineapple chunks (fresh or canned)
- 2 tbsp low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp cornstarch
- 1/2 cup pineapple juice (from canned pineapple)
Instructions
- Cut chicken breasts into bite-sized pieces and chop bell peppers and onion.
- In a bowl, combine soy sauce and cornstarch; toss in chicken until coated and marinate for 15 minutes.
- Heat oil in a large skillet over medium-high heat; cook marinated chicken until golden brown (about 5-7 minutes). Transfer to a plate.
- In the same skillet, sauté onions and bell peppers until tender yet crunchy (3-4 minutes).
- Whisk together brown sugar, apple cider vinegar, and pineapple juice; pour over vegetables in the skillet.
- Add cooked chicken and pineapple chunks; stir until well-coated with the sauce. Simmer for a few minutes until heated through.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 20g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Customize by swapping pineapple for mango or using tofu instead of chicken for a vegetarian option. Add cashews for crunch or sprinkle red pepper flakes if you prefer some heat.