Sweet and Sour Chicken
Yield: 4 servings
Calories: 459kcal
Make this sweet and sour chicken recipe in under 30 minutes! Stir-fried lean meat tossed in a delicious tangy sauce with crisp vegetables.
Ingredients
Sweet and Sour Sauce
- ½ cup (120 ml) honey
- ⅓ cup (79 ml) rice vinegar
- 3 tablespoons (45 ml) tomato paste
- 3 tablespoons (45 ml) pineapple juice
- 1 tablespoon (15 ml) soy sauce
- ½ teaspoon (2 g) onion powder
- ½ teaspoon (1 g) garlic powder
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) water
Chicken
- 1 ½ pound (680 g) boneless chicken breast, 1-inch pieces
- ½ teaspoon (2 g) kosher salt
- ¼ teaspoon black pepper
- ¼ cup (32 g) cornstarch
- 1 tablespoon (15 ml) vegetable oil
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (3 g) minced garlic
- 1 cup (129 g) red bell pepper, ¾-inch dice
- 1 cup (129 g) green bell pepper, ¾-inch dice
- 1 cup (136 g) white onion, ¾-inch dice
- 1 cup (165 g) pineapple chunks, canned or fresh, ¾-inch pieces
- 1 tablespoon cilantro leaves
- ½ teaspoon (1 g) sesame seeds
Special Equipment
Instructions
- Sweet and Sour Sauce - In a medium bowl, whisk together honey, rice vinegar, tomato paste, pineapple juice, soy sauce, onion powder, and garlic powder. Set aside.
- Cornstarch Slurry - In a small bowl, combine cornstarch and water. Set aside.
- Prep the Chicken - In a large bowl, add chicken, salt, pepper, and cornstarch, then stir to coat.
- Cook the Chicken - Heat a large saute pan or wok over medium-high heat. Add vegetable oil and sesame oil. Once the oil is hot but not smoking, add the chicken in a single layer. Cook without moving, until light golden brown, about 4 minutes. Flip the pieces to cook the other side, occasionally stirring, about 3 to 4 minutes, or until no longer pink.
- Add the Vegetables - Add minced garlic, red bell pepper, green bell peppers, and onions to the pan. Stir-fry until vegetables are crisp-tender, about 2 minutes. Add pineapple and cook for 1 minute.
- Simmer the Sauce - Add the sweet and sour sauce to the pan and allow it to simmer and bubble, 1 to 2 minutes.
- Thicken the Sauce - Give the cornstarch slurry a mix and then gradually add it to the pan, constantly stirring to combine. Cook until the sauce thickens, about 1 minute. Season with more salt and pepper as needed.
- Garnish and Serve - Add cilantro and sesame seeds on top. Serve hot with your choice of sides like steamed rice.
Notes
- Recipe Yield: About 5 cups
- Serving Size: About 1 ¼ cups
- Dark Meat: Boneless chicken thighs can be used instead of chicken breast.
- Substituting the Cornstarch: For the sauce, use 4 1/2 teaspoons of arrowroot powder mixed with 3 tablespoons of water. Keep the amount the same to coat the chicken.
- Make it Paleo and Gluten-Free: Use pure maple syrup instead of honey. Arrowroot powder instead of cornstarch. Coconut aminos or Braggs Liquid Aminos instead of soy sauce.
- Storing: Cool completely, then store in an air-tight container in the refrigerator for up to 5 days. Cover and reheat in the microwave in 30-second intervals until hot.
Nutrition
Calories: 459kcal | Carbohydrates: 65g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 843mg | Potassium: 1087mg | Fiber: 4g | Sugar: 50g | Vitamin A: 1577IU | Vitamin C: 92mg | Calcium: 50mg | Iron: 2mg
Recipe Link