Sweet and Sour Pepper Cherry Chicken
Elevate your weeknight dinners with this vibrant Sweet and Sour Pepper Cherry Chicken! Tender, seasoned chicken bites are stir-fried to perfection alongside crisp red and yellow bell peppers, fragrant garlic, and sweet, juicy cherries for a burst of summer flavor in every bite. The dish is coated in a homemade sweet and tangy sauce made from honey, rice vinegar, soy sauce, and ketchup, then thickened to glossy perfection. Ready in just 45 minutes, this colorful recipe strikes the perfect balance of sweet, savory, and sour notes. Served over fluffy white or jasmine rice and garnished with fresh scallions, it's a family-friendly meal that’s as gorgeous as it is delicious. Perfect for a quick dinner, with keywords like "easy sweet and sour chicken," "cherry chicken recipe," and "colorful chicken stir-fry," this dish is a must-try for fans of bold, irresistible flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 cups fresh cherries, pitted and halved
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tbsp honey
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 2 tsp cornstarch
- 2 tbsp water
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 2 tbsp scallions, sliced
- 3 cups cooked white or jasmine rice
Instructions
Cut the chicken breasts into bite-sized pieces and season them with salt and black pepper.
Core and slice the red and yellow bell peppers into thin strips.
In a small bowl, mix honey, rice vinegar, soy sauce, and ketchup to create the sweet and sour sauce base.
In another small bowl, combine cornstarch and water to create a slurry for thickening the sauce. Set both bowls aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, followed by the diced onion and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the bell peppers to the skillet and stir-fry for another 3-4 minutes, until they begin to soften but remain slightly crisp.
Stir in the cherries and cook for 2 minutes, releasing some of their juices into the pan.
Return the cooked chicken to the skillet, mixing it with the peppers and cherries.
Pour the sweet and sour sauce mixture into the skillet and bring it to a gentle simmer.
Stir in the cornstarch slurry and cook for 2-3 minutes, allowing the sauce to thicken and coat the chicken evenly.
Remove the skillet from heat and garnish the dish with sliced scallions.
Serve hot over cooked white or jasmine rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 320.7 g | 117% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 105.8 g | ||
| Protein | 237.9 g | 476% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 261 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3825 mg | 81% | |
*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.
