Smothered Sweet and Sour Chicken
Bring bold flavors to your table with Smothered Sweet and Sour Chicken, a vibrant skillet dish that's perfect for weeknight dinners or casual gatherings. Tender, golden-browned chicken thighs are coated in a glossy, tangy-sweet sauce made with ketchup, rice vinegar, soy sauce, and a touch of brown sugar. Colorful slices of red and green bell peppers, juicy pineapple chunks, and aromatic garlic infuse every bite with a delightful mix of textures and flavors. The sauce is expertly thickened to cling to the chicken, creating a crave-worthy finish that pairs beautifully with fluffy white rice or noodles. With just 15 minutes of prep and a total cook time of under 30 minutes, this easy homemade take on a takeout favorite is as quick as it is mouthwatering. Perfect for fans of classic Asian-inspired cuisine, this dish offers a harmonious balance of sweetness, acidity, and umami in every delicious bite.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 cup Pineapple chunks
- 3 cloves Garlic, minced
- 1 cup Ketchup
- 1 cup Rice vinegar
- 2 tablespoons Soy sauce
- 0.5 cup Brown sugar
- 0.5 cup Water
- 1 tablespoon Cornstarch (for sauce thickening)
- 4 cups Cooked white rice or noodles (optional, for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Coat the chicken thighs lightly with 3 tablespoons of cornstarch, shaking off any excess.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
In the same skillet, add the sliced red and green bell peppers. Sauté for 3-4 minutes until slightly softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring frequently.
In a mixing bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and 0.5 cups of water. Pour the mixture into the skillet with the vegetables.
Add the pineapple chunks to the skillet and stir to combine. Bring the sauce to a simmer.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the simmering sauce to thicken it.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the chicken to coat.
Reduce the heat to low, cover the skillet, and let the chicken cook for 10-12 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
Serve the smothered sweet and sour chicken over cooked white rice or noodles, and spoon additional sauce over the top if desired. Enjoy!
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 49.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 764 mg | 16% | |
*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.
