Sweet and Sour Medley
Dive into the vibrant flavors of the Sweet and Sour Medley, a colorful and zesty stir-fry bursting with juicy pineapple chunks, tender chicken, and crisp bell peppers. This quick and easy recipe features a luscious homemade sweet-and-sour sauce made from a balanced blend of ketchup, soy sauce, white vinegar, and brown sugar, thickened to glossy perfection with a touch of cornstarch. Perfectly seasoned and ready in just 35 minutes, this dish pairs beautifully with fluffy white rice, making it an ideal weeknight dinner option for the whole family. Packed with fresh vegetables, bold flavors, and a satisfying blend of tangy and sweet, this recipe is a must-try for lovers of classic takeout-style dishes at home.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 400 grams boneless chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 cup pineapple chunks, drained (reserve juice)
- 1 medium onion, chopped
- 2 cloves garlic cloves, minced
- 0.25 cup ketchup
- 2 tablespoons soy sauce
- 3 tablespoons white vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 0.5 cup water
- 0.5 cup reserved pineapple juice
- 4 cups cooked rice, for serving
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and cook until golden and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the red bell pepper, green bell pepper, onion, and garlic for 3-4 minutes until slightly softened.
Add the pineapple chunks to the skillet and stir to combine with the vegetables.
In a small bowl, whisk together the ketchup, soy sauce, white vinegar, brown sugar, cornstarch, water, and reserved pineapple juice until smooth.
Pour the sauce mixture over the vegetables and pineapple in the skillet. Cook while stirring until the sauce thickens, about 2-3 minutes.
Return the cooked chicken to the skillet and toss to coat evenly in the sauce. Cook for another 2 minutes to warm through.
Serve the sweet and sour medley over cooked rice. Enjoy!
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4093 mg | 178% | |
| Total Carbohydrate | 354.4 g | 129% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 81.7 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2662 mg | 57% | |
*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.
