Sweet and Sour Stir Fried Chicken
Experience the perfect balance of tangy and sweet with this irresistible Sweet and Sour Stir-Fried Chicken recipe. Tender, golden-crisp chicken pieces are coated in a luscious homemade sauce made from soy sauce, ketchup, rice vinegar, and brown sugar, creating a medley of bold flavors. Complemented by colorful bell peppers, juicy pineapple chunks, and aromatic garlic, this dish brings vibrant textures to your plate. Quick to prepare in under 35 minutes, this family-friendly favorite pairs beautifully with steamed rice or noodles for a hearty, restaurant-quality meal at home. Perfect for weeknight dinners or casual gatherings, this recipe is a delicious way to elevate your stir-fry game!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 4 tablespoons Cornstarch
- 1 large Egg
- 4 tablespoons Vegetable oil
- 1 medium (cut into chunks) Red bell pepper
- 1 medium (cut into chunks) Green bell pepper
- 1 cup (fresh or canned, drained) Pineapple chunks
- 1 small (cut into chunks) Onion
- 2 cloves (minced) Garlic
- 2 tablespoons Soy sauce
- 3 tablespoons Ketchup
- 3 tablespoons Rice vinegar
- 3 tablespoons Brown sugar
- 1 cup Water
- 1 tablespoon Cornstarch (for sauce thickening)
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Cut the chicken breasts into bite-sized cubes and set aside.
In a medium bowl, whisk together 4 tablespoons of cornstarch and 1 egg until smooth. Add the chicken pieces and coat them evenly in the mixture. Let it sit for 5 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook until golden and crispy, about 4-5 minutes per side. Remove the chicken and set aside on a plate lined with paper towels.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Stir-fry the red bell pepper, green bell pepper, onion, and garlic for 2-3 minutes until slightly softened.
Add the pineapple chunks to the skillet and cook for an additional 1-2 minutes.
In a small bowl, whisk together the soy sauce, ketchup, rice vinegar, brown sugar, and 1 cup of water. Pour this mixture into the skillet and bring it to a simmer.
In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens.
Return the cooked chicken to the skillet and toss to coat the chicken evenly with the sauce. Cook for another 2-3 minutes to heat everything through.
Serve the sweet and sour stir-fried chicken over steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 64.3 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 198 mg | 15% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2422 mg | 52% | |
*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.
