Description
Indulge in this vibrant Sweet And Sour Chicken Recipe that harmonizes tangy and sweet flavors for a delightful weeknight dinner. The dish features tender chicken pieces coated in a crispy cornstarch shell, sautéed with colorful vegetables and juicy pineapple, all enveloped in a luscious sauce.
Ingredients
Scale
- 500 g boneless skinless chicken breast, diced into 2.5 cm cubes
- 6 tablespoons cornstarch
- 50 ml vegetable oil, for frying
- Salt and pepper, to taste
- 1 onion, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 6 tablespoons ketchup
- 2 tablespoons cider vinegar
- 6 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, grated
- 432 g tin pineapple pieces, drained (reserve the juice)
Instructions
- 1. Season the diced chicken with salt and pepper, then coat each piece with cornstarch.
- 2. Heat vegetable oil in a wok over medium-high heat and fry chicken until golden brown (5-7 minutes), then set aside.
- 3. Stir-fry sliced onion, red bell pepper, and yellow bell pepper in the same pan for 3-4 minutes until slightly tender.
- 4. In a bowl, mix ketchup, cider vinegar, brown sugar, soy sauce, ginger, garlic, and reserved pineapple juice. Pour the sauce over the vegetables.
- 5. Return the cooked chicken and drained pineapple to the pan; stir to coat everything evenly and heat through for an additional 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 18g
- Sodium: 590mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Use fresh ingredients for maximum flavor. Feel free to adjust the sweetness or tanginess of the sauce based on your preference. If desired, substitute chicken with turkey or beef for variations.