Sweet and Sour Supper
Brighten up your dinner table with this vibrant Sweet and Sour Supper—a quick and flavorful dish that’s perfect for weeknights! Tender chicken breast is stir-fried alongside crisp red and green bell peppers, sweet pineapple chunks, and savory onions, all coated in a tangy homemade sweet and sour sauce. This recipe balances savory soy sauce, tangy vinegar, and a touch of brown sugar for a harmonious blend of flavors, thickened to perfection with a cornstarch slurry. Ready in just 40 minutes, this family-friendly meal is served over a bed of fluffy white rice and optionally garnished with green onions and sesame seeds for an extra pop of flavor and texture. Whether you're craving a takeout-inspired classic or looking to switch up your dinner routine, this one-pan recipe is guaranteed to satisfy! Keywords: sweet and sour chicken, quick dinner recipe, homemade sweet and sour sauce, pineapple chicken stir-fry, easy weeknight meals.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 cup pineapple chunks (canned in juice, not syrup)
- 1 small onion
- 2 pieces garlic cloves, minced
- 3 tablespoons cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons white vinegar
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 cup water
- 3 tablespoons vegetable oil
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
- 2 stalks green onions (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Slice the chicken breasts into bite-sized pieces and season with salt and pepper.
In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Set aside.
In a separate bowl, whisk together the soy sauce, white vinegar, ketchup, brown sugar, and 1 cup of water to make the sweet and sour sauce. Set aside.
Cut the red and green bell peppers into strips, chop the onion into wedges, and drain the pineapple chunks.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Sauté the garlic for 30 seconds until fragrant, then add the onion and bell peppers. Cook for 3-4 minutes until the vegetables begin to soften.
Return the cooked chicken to the skillet, then add the pineapple chunks. Pour the sweet and sour sauce over the mixture and bring it to a gentle boil.
Stir the cornstarch slurry into the skillet and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
Remove from heat and garnish with chopped green onions and sesame seeds if desired.
Serve the Sweet and Sour Supper over a bed of cooked white rice and enjoy!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 15.9 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 712 mg | 15% | |
*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.
