Description
Indulge in this Sweet and Sour Chicken recipe that perfectly balances tangy and sweet flavors, making it an excellent choice for a quick weeknight dinner. Tender chicken pieces are coated in a delicious sauce and paired with vibrant vegetables and juicy pineapple, ensuring a meal that will satisfy the entire family. Whether you’re hosting a gathering or enjoying a cozy night in, this dish promises to be a highlight at the table.
Ingredients
Scale
- 500 g boneless skinless chicken breast, diced
- 6 tablespoons cornstarch
- 50 ml vegetable oil
- Salt and pepper to taste
- 1 onion, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 6 tablespoons ketchup
- 2 tablespoons cider vinegar
- 6 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, grated
- 432 g tin pineapple pieces
Instructions
- Season diced chicken with salt and pepper; coat with cornstarch.
- Heat vegetable oil in a wok over medium-high heat. Fry chicken until golden brown (about 5-7 minutes per batch). Remove and set aside.
- In the same pan, sauté onion until translucent; add bell peppers and cook until tender.
- Combine ketchup, cider vinegar, brown sugar, soy sauce, ginger, garlic, and reserved pineapple juice in a bowl. Pour over vegetables.
- Add cooked chicken back to the pan; stir to coat everything evenly. Cook for an additional 3-5 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 370
- Sugar: 24g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg