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Chicken and Vegetables - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces - 1 bell pepper (red or green), chopped into bite-sized pieces - 1 cup pineapple chunks (fresh or canned, drained) In this dish, chicken and vegetables play key roles. I prefer boneless chicken breast for its tender bite. Bell peppers add color and crunch, while pineapple brings a sweet twist. Staples for the Sauce - 1/2 cup granulated sugar - 1/3 cup ketchup - 1/3 cup apple cider vinegar - 1 tablespoon soy sauce (low-sodium recommended) - 1 teaspoon garlic powder - 1 teaspoon ginger, minced - Salt and pepper to taste The sauce is what makes this dish shine! Sugar balances the vinegar's tang. Ketchup adds depth, while soy sauce gives it umami. Garlic and ginger round out the flavors, making every bite delightful. {{ingredient_image_2}} Start by seasoning 1 pound of boneless, skinless chicken. Use salt and pepper to taste. Next, sprinkle 1/2 cup of cornstarch over the chicken pieces. Toss them well so each piece is coated. This coating helps the chicken get that crispy texture when cooked. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken in batches. Avoid overcrowding the pan, as this can steam the chicken instead of frying it. Cook for 5 to 7 minutes. Turn the pieces often for even browning. Remove the chicken once golden brown and set it aside on a plate. Without cleaning the skillet, add 1 chopped bell pepper. Sauté it for 2 to 3 minutes until it softens. Then, add 1 cup of pineapple chunks. Stir for another minute. This step enhances the flavors and makes the veggies sweet and tasty. In a separate bowl, whisk together 1/2 cup of granulated sugar, 1/3 cup of ketchup, 1/3 cup of apple cider vinegar, and 1 tablespoon of soy sauce. Add 1 teaspoon of garlic powder and 1 teaspoon of minced ginger. Whisk until it's smooth and well combined. This sauce is what makes the dish pop. Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sweet and sour sauce over everything. Stir gently to ensure even coating. Let the mixture simmer on medium heat for 3 to 4 minutes. This helps the sauce thicken and blend well with the chicken and veggies. Once done, taste the dish. Adjust salt or pepper as needed. To serve, transfer the sweet and sour chicken to a dish. For a nice touch, garnish with chopped green onions and sesame seeds. This makes the meal look pretty and adds extra flavor. To create a great sweet and sour dish, you need the right balance of sweet and sour. Adjust the sweetness by adding more sugar or using less. If it’s too sweet, add more apple cider vinegar. Start with a small amount and taste as you go. This way, you can find that perfect spot. Using cornstarch is key for crispy chicken. After you season the chicken, coat it well in cornstarch. This coating helps to create a nice crust when you cook it. When frying, don’t crowd the pan. Cook in batches if needed. This ensures each piece gets even heat and stays crispy. For a smooth sauce, mix the ingredients well. If your sauce is too thick, add a splash of water or more vinegar. Stir it in until you reach your desired consistency. If it’s too thin, let it simmer longer. This will help it thicken up nicely. Pro Tips Perfecting the Crunch: For an extra crispy texture, let the coated chicken rest for about 10 minutes before frying. This helps the cornstarch adhere better. Choosing the Right Pineapple: Fresh pineapple adds a brighter flavor, but canned pineapple works well too. Just ensure it's well-drained to avoid excess moisture. Balancing Sweetness: Adjust the sugar in the sauce to your taste preference. If you like it tangier, reduce the sugar slightly or add more vinegar. Garnishing for Flavor: Don't skip the green onions and sesame seeds; they not only add visual appeal but also a burst of flavor that complements the dish beautifully. {{image_4}} You can use different proteins for sweet and sour dishes. Try pork, shrimp, or tofu. Each option brings a unique taste and texture. For pork, use tenderloin or shoulder cut into bite-sized pieces. Shrimp cooks quickly, so add them during the last few minutes of cooking. For tofu, use firm tofu. Press it to remove excess water, then cut it into cubes and coat with cornstarch. This will help it crisp up nicely. To make this dish vegan, swap chicken for plant-based proteins. Use tofu, seitan, or tempeh as the base. Air-fry or pan-fry your chosen protein for a crispy finish. Instead of chicken broth, use vegetable broth to maintain flavor. For a fruity twist, you can add more vegetables like snap peas or carrots. These will add color and crunch to your dish. Sweet and sour chicken has many faces worldwide. In China, it often includes bell peppers and pineapple. In Thailand, you might find a spicy twist with chili peppers added. In the Philippines, they might serve it with a sweeter sauce made with mango. Each region adds its flair, making this dish versatile and fun to explore. Experiment with local ingredients to create your own version! To store leftover sweet and sour chicken, place it in a sealed container. Make sure it cools down first. This dish stays fresh in the fridge for about 3 to 4 days. When you reheat it, check for any off smells. If it smells bad, throw it away. Always use clean utensils to avoid bacteria. You can freeze sweet and sour chicken for longer storage. Use a freezer-safe container or a zip-top bag. Remove as much air as you can to prevent freezer burn. It can last up to 3 months in the freezer. When you're ready to eat, let it thaw overnight in the fridge. This keeps the texture nice. To reheat sweet and sour chicken, you can use the stove or microwave. If using the stove, heat it in a pan over medium heat. Stir it often to heat evenly. If using the microwave, cover it with a lid or microwave-safe wrap. Heat in short bursts, stirring in between. Make sure it reaches 165°F (74°C) for safe eating. Enjoy it just like fresh! Sweet & sour chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps the chicken fresh and safe to eat. Yes, you can use frozen chicken! Just thaw it completely before cooking. This ensures even cooking and good texture. Great sides for sweet and sour chicken include: - Steamed rice - Fried rice - Noodles - Broccoli - Stir-fried vegetables These sides balance the dish's flavors and add nutrition. Yes, this recipe is perfect for meal prep! You can make a big batch and divide it into portions. Store the chicken and sides in separate containers for easy meals. Absolutely! You can make the sauce ahead and store it in the fridge. Just mix the ingredients and keep it in an airtight jar. Use it within a week for the best flavor. You learned the key steps to make sweet and sour chicken at home. First, gather your chicken, veggies, and sauce ingredients. Then, follow the cooking tips for great flavor and texture. Don't forget the variations for different diets. Store leftovers safely and enjoy them later. This dish is easy and fun to make. With these tips, you can impress your family or friends. Get cooking!

Zesty Sweet & Sour Chicken

A delicious and vibrant dish featuring crispy chicken pieces coated in a tangy sweet and sour sauce, complemented by bell peppers and pineapple.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 tablespoons olive oil
  • 1 whole bell pepper (red or green), chopped into bite-sized pieces
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1/2 cup granulated sugar
  • 1/3 cup ketchup
  • 1/3 cup apple cider vinegar
  • 1 tablespoon soy sauce (low-sodium recommended)
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, minced
  • to taste salt and pepper
  • to garnish green onions, chopped
  • to garnish sesame seeds

Instructions
 

  • In a mixing bowl, season the chicken pieces generously with salt and pepper. Sprinkle the cornstarch over the chicken, then toss until each piece is thoroughly coated.
  • In a large skillet or wok, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the chicken pieces in batches, cooking for about 5-7 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped bell pepper and sauté for 2-3 minutes until it begins to soften. Then, add the pineapple chunks and stir for an additional minute.
  • In a separate bowl, whisk together the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and minced ginger until well combined.
  • Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sweet and sour sauce evenly over all the ingredients and stir gently to coat. Allow to simmer over medium heat for 3-4 minutes until the sauce thickens slightly.
  • Taste the dish and adjust seasoning as desired, adding more salt or pepper if necessary.
  • Remove the skillet from heat and transfer the dish to a serving plate. Garnish with chopped green onions and sesame seeds.

Notes

For a healthier option, use less sugar or substitute with a sugar alternative.
Keyword chicken, easy recipe, pineapple, sweet and sour