Colorful Hot and Sour Chicken
Bursting with vibrant colors and bold flavors, this Colorful Hot and Sour Chicken is a quick and easy dish that’s perfect for your weeknight dinner rotation. Juicy strips of marinated chicken are stir-fried to golden perfection, then tossed with crisp-tender bell peppers, carrots, and green onions, all coated in a tangy, spicy sauce made with rice vinegar, chili garlic sauce, and a touch of sweetness. This recipe marries the perfect balance of heat, sourness, and umami, while the cornstarch slurry ensures a glossy, restaurant-style finish. Ready in just 35 minutes, it’s a delicious way to bring a taste of takeout straight to your kitchen. Serve over fluffy steamed rice or noodles for a meal that’s as visually stunning as it is satisfying.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic
- 1 teaspoon ginger
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium carrot
- 3 stalks green onions
- 3 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce
- 1 teaspoon sugar
- 1 cup chicken stock
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper (optional)
- 2 tablespoons cornstarch slurry (water + cornstarch mix)
Instructions
Slice the chicken breast into thin strips and marinate with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch for 10 minutes.
Prepare the vegetables: dice the red and yellow bell peppers into small squares, julienne the carrot, and chop the green onions into 1-inch segments. Mince the garlic and grate the ginger.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it is golden and just cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Stir-fry the minced garlic and grated ginger until fragrant, about 30 seconds.
Add the chopped red and yellow bell peppers, carrot, and the white part of the green onions. Stir-fry for 2-3 minutes until the vegetables begin to soften but remain crisp.
In a small bowl, combine rice vinegar, chili garlic sauce, sugar, chicken stock, black pepper, salt, and white pepper (if using). Pour this sauce into the skillet and stir well.
Return the cooked chicken to the skillet and mix it with the vegetables and sauce.
Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the skillet, stirring continuously until the sauce thickens.
Toss in the green parts of the green onions and stir for a final minute. Adjust seasoning if necessary.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 27.7 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.8 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2531 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
