Sweet Sour Chicken or Pork Oamc
Experience the perfect balance of tangy and sweet with this irresistible Sweet and Sour Chicken or Pork OAMC recipe! Featuring tender cubes of chicken breast or pork loin, vibrant bell peppers, juicy pineapple chunks, and a luscious homemade sweet and sour sauce, this dish is a flavorful feast for any night of the week. Designed for time-saving meal prep, this recipe is freezer-friendly (ideal for Once-A-Month Cooking) and easy to reheat, making it a go-to option for busy families. Serve it over fluffy steamed rice or noodles for a restaurant-quality meal you can enjoy in the comfort of your home. Packed with fresh ingredients and bold flavors, this dish is sure to satisfy your cravings while simplifying your weeknight dinners!
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Recipe Information
Ingredients
- 500 grams Chicken breast or pork loin (cubed)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper (diced)
- 1 medium Green bell pepper (diced)
- 1 cup Pineapple chunks (canned, drained, reserve juice)
- 1 medium Onion (diced)
- 1 cup Ketchup
- 0.5 cup Brown sugar
- 0.5 cup White vinegar
- 2 tablespoons Soy sauce
- 0.5 cup Pineapple juice (from the canned pineapple)
- 1 tablespoon Cornstarch (for sauce thickening)
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Season the cubed chicken or pork with salt and pepper. Toss the meat in the cornstarch until evenly coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated meat and cook until golden and fully cooked through, about 5-7 minutes. Remove the meat from the skillet and set aside.
In the same skillet, add the diced red and green bell peppers, onion, and pineapple chunks. Stir-fry for 3-4 minutes until the vegetables begin to soften.
In a bowl, combine the ketchup, brown sugar, white vinegar, soy sauce, pineapple juice, and 0.5 cup water. Mix well to create the sauce.
Pour the sauce into the skillet with the vegetables and pineapple. Bring it to a simmer over medium heat.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the simmering sauce and cook for 2-3 minutes until the sauce thickens.
Return the cooked meat to the skillet and toss to coat in the sauce. Simmer for 2-3 minutes to allow the flavors to meld.
Remove from heat and let the dish cool completely if planning to freeze as part of Once-A-Month Cooking (OAMC). Portion into freezer-safe containers or bags, label, and freeze.
To serve, thaw in the refrigerator overnight and reheat in a skillet or microwave until fully warmed. Serve over steamed rice or noodles.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4921 mg | 214% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 167.8 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2736 mg | 58% | |
*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.
