Description
A vibrant and tangy sweet and sour chicken recipe featuring tender chicken breast pieces cooked with colorful bell peppers, pineapple chunks, and a luscious homemade sauce that balances sweetness and tanginess perfectly. Ready in just 35 minutes, this dish is a delightful main course for any occasion.
Ingredients
Scale
Chicken and Vegetables
- 1 lb chicken breast, diced
- 1 cup bell peppers, chopped
- 1 cup pineapple chunks
- 1/2 cup onion, chopped
Sauce
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup sugar
- 2 tbsp cornstarch
Other
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat the oil: Warm the 2 tablespoons of vegetable oil in a pan over medium heat until shimmering, preparing it to cook the chicken evenly.
- Cook the chicken: Add the diced chicken breast to the pan. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 6-8 minutes.
- Sauté the vegetables: Add the chopped onion and bell peppers to the pan with the chicken. Cook together until the vegetables become tender, approximately 4-5 minutes.
- Prepare the sauce: In a small bowl, thoroughly mix the soy sauce, vinegar, sugar, and cornstarch to create a smooth sauce without lumps.
- Add pineapple and sauce: Pour the pineapple chunks and the prepared sauce into the pan with the chicken and vegetables, stirring to combine all ingredients evenly.
- Thicken the sauce: Continue cooking the mixture, stirring frequently, until the sauce thickens and coats the chicken and vegetables nicely, about 2-3 minutes.
- Serve: Remove from heat and serve the sweet and sour chicken hot, ideally over a bed of steamed rice for a complete meal.
Notes
- Adjust sugar and vinegar amounts to taste for a sweeter or tangier sauce.
- Use fresh pineapple chunks for best flavor or canned pineapple drained.
- For a gluten-free option, use tamari instead of soy sauce.
- You can substitute vegetable oil with another neutral oil like canola or sunflower.
- Ensure to cook chicken thoroughly to an internal temperature of 165°F (74°C) for food safety.
