Description
A quick and delicious sweet and sour chicken recipe that comes together in just 15 minutes, perfect for busy weeknights.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup pineapple chunks (canned or fresh)
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook until browned and cooked through, about 5-6 minutes.
- Add the chopped bell peppers and pineapple chunks to the skillet and sauté for 2-3 minutes.
- In a small bowl, whisk together ketchup, rice vinegar, brown sugar, and soy sauce.
- Pour the sauce into the skillet and stir to coat everything evenly.
- Add the cornstarch-water mixture and cook for 1-2 minutes, until the sauce thickens.
- Season with salt and pepper to taste.
- Serve hot over cooked white rice.
Notes
- Use pre-cut chicken to save even more time.
- Adjust sweetness by varying the amount of brown sugar.
- Add a dash of chili flakes for a spicy kick.
- Substitute chicken with tofu for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg