Sweet and Sour Chicken

$This sweet and sour chicken recipe is quick and easy. It takes only 30 minutes to make. You will enjoy bright flavors and tender chicken. The mix of fresh veggies and sweet sauce makes it a hit. - Chicken - 1 lb boneless chicken breast, cut into bite-sized pieces. - Vegetables - 1 bell pepper (red or yellow), chopped. - 1 cup sugar snap peas. - 3 green onions, chopped (white and green parts separated). - 2 cloves garlic, minced. - 1 cup pineapple chunks (fresh or canned). - Sauce Components - 1/4 cup soy sauce (low sodium). - 1/4 cup apple cider vinegar. - 1/3 cup brown sugar. - 1 tablespoon ketchup. - 1 teaspoon ginger, grated. - Salt and pepper to taste. Gather these ingredients for a tasty meal. Use fresh and high-quality items for the best flavor. Enjoy making this dish with the full recipe as a guide. Seasoning and Coating Chicken Start by taking your chicken pieces. Place them in a bowl. Sprinkle salt and pepper over the chicken. Mix well to coat all sides. Next, add the cornstarch. Toss the chicken until it is fully coated. This step adds a nice crunch when cooked. Cooking the Chicken Heat vegetable oil in a large skillet or wok. Use medium-high heat for best results. Once the oil is hot, add the chicken pieces. Fry them for about 5 to 7 minutes until golden brown. Make sure to turn them so they cook evenly. After cooking, remove the chicken and set it aside on a plate. Sautéing Vegetables In the same pan, lower the heat to medium. Add the chopped bell pepper and sugar snap peas. Stir and cook for about 3 minutes. You want them to soften but still be crisp. Next, add the pineapple chunks and minced garlic. Stir-fry for another 2 minutes until the garlic smells great. Making the Sauce In a small bowl, mix the soy sauce, apple cider vinegar, brown sugar, ketchup, and grated ginger. Whisk until smooth. This sauce gives your dish that sweet and tangy flavor we all love. Final Assembly Return the cooked chicken to the skillet. Pour the sauce over the chicken and veggies. Stir everything together to coat well. Let it simmer for about 5 minutes. This helps the sauce thicken and stick to the chicken and vegetables. Adjusting Seasoning After simmering, taste your dish. If needed, adjust the seasoning with more salt or pepper. If you want it sweeter, add a bit more brown sugar. When it’s just right, remove the skillet from the heat. Enjoy your Sweet and Sour Chicken! For the full recipe, check out the earlier section. To make sweet and sour chicken shine, balance salt and sweetness. Start with a pinch of salt to enhance the chicken's flavor. Then, add sugar for sweetness. The sugar works with the vinegar to create that iconic taste. Taste as you go! Adjust the salt and sugar until you hit that perfect note. This balance turns a good dish into a great one. Fresh herbs add a pop of flavor. Use green onions as a garnish. They bring a crispness that lifts the dish. Just chop the green parts and sprinkle them on top before serving. You can also add sesame seeds for a nutty touch. These simple garnishes make your plate look and taste stunning. I prefer frying the chicken for this recipe. Frying gives the chicken a crisp outside and juicy inside. Just use enough oil to coat the pan. If you want a healthier option, bake it! Coat the chicken with cornstarch, place it on a baking sheet, and bake until golden. Baking takes a bit longer, but it still tastes great. To save time, prep all your ingredients first. Chop the veggies and mix the sauce before cooking. This way, you won’t feel rushed as you cook. When you fry the chicken, do it in batches if needed. This prevents overcrowding and keeps it crispy. With these tips, you can whip up sweet and sour chicken like a pro! {{image_2}} You can switch up the protein in sweet and sour chicken. If you want a meat-free option, try using tofu. Tofu takes on flavors well. Just press it to remove water and cut it into cubes. Cook it until it’s crispy. Then, follow the same steps in the recipe. Shrimp is another great choice. Use peeled and deveined shrimp. Add them to the pan after the veggies. Cook for just a few minutes until they turn pink. This gives your dish a nice twist. If you prefer beef, try using thinly sliced flank steak. Marinate it in the sauce for more flavor. Stir-fry it until it’s cooked through. The beef will add a rich taste to the meal. For those watching carbs, you can make low-carb versions of sweet and sour chicken. Replace the sugar with a sugar substitute. You can also use cauliflower rice instead of regular rice. This keeps the dish light and tasty. Want to add some heat? Spice up your dish with red pepper flakes or sriracha. Just add a little at a time to find your desired heat level. This extra kick can balance the sweetness nicely. These variations keep your sweet and sour chicken fresh and exciting. Explore these options to find your favorite version! Refrigeration Tips Store leftover sweet and sour chicken in an airtight container. Keep it in the fridge for up to three days. Make sure it cools before sealing. This helps keep flavors fresh and safe. Freezing Guidelines You can freeze sweet and sour chicken for up to three months. Use a freezer-safe container or bag. Remove as much air as possible to avoid freezer burn. Thaw in the fridge before reheating. Best Methods to Reheat The best way to reheat sweet and sour chicken is in a skillet. Heat it over medium heat. Stir gently until it warms through. You can also use a microwave. Heat in short bursts, stirring in between, to avoid hot spots. Avoiding Soggy Vegetables To keep veggies crisp, don't overheat them. If using the microwave, add a paper towel over the dish. This helps absorb extra moisture. Stirring while reheating also keeps the texture nice. Enjoy your flavorful dish even when reheated! For the complete recipe, check the Full Recipe section. Can I use frozen chicken? Yes, you can use frozen chicken. Just thaw it completely first. This keeps the texture nice. If you use frozen chicken, it may take longer to cook. Ensure the chicken reaches 165°F for safety. What sides pair well with sweet and sour chicken? Sweet and sour chicken goes well with rice. You can serve it over white rice or brown rice. Noodles also make a great side. Steamed veggies are a healthy option too. Try simple salads for a refreshing touch. Key Nutritional Facts Sweet and sour chicken is tasty but can be high in sugar. A serving has about 300 calories. It provides protein from the chicken and vitamins from vegetables. The dish has carbs mainly from the sauce and rice. Healthier Ingredient Swaps To make this dish healthier, consider using less sugar. You can substitute honey or agave syrup. Use low-sodium soy sauce to cut back on salt. Also, try adding more veggies for extra fiber and nutrients. Can I make a vegetarian version? Yes, you can make a vegetarian version. Use tofu instead of chicken. Firm tofu works best. You can also use tempeh or seitan for protein. Make sure to coat and fry them the same way. What can I use instead of apple cider vinegar? If you don’t have apple cider vinegar, use rice vinegar. It adds a similar tang. You can also try white vinegar but use less, as it’s stronger. Lemon juice works in a pinch too, adding a fresh twist. You learned how to make sweet and sour chicken step by step. Start with fresh ingredients like chicken and veggies. Then, follow simple cooking methods, like frying or baking. Remember to balance flavors with salt and herbs. You can also try fun variations or healthier swaps. Store leftovers properly, and reheat them without losing crunch. Experiment with sides that match well with this dish. Cooking can be fun and easy, and now you have the tips to enjoy it!$

Satisfy your cravings with this Zesty Pineapple Sweet and Sour Chicken recipe! This easy dish combines succulent chicken, fresh vegetables, and juicy pineapple in a savory sauce, perfectly served over rice. Ready in just 30 minutes, it’s a quick weeknight dinner solution your family will love. Click through to discover the full recipe and impress your taste buds with this delightful twist on a classic favorite!

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Ingredients

1 lb boneless chicken breast, cut into bite-sized pieces

1/2 cup cornstarch

2 tablespoons vegetable oil

1 bell pepper (red or yellow), chopped

1 cup pineapple chunks (fresh or canned)

1 cup sugar snap peas

3 green onions, chopped (white and green parts separated)

2 cloves garlic, minced

1/4 cup soy sauce (low sodium)

1/4 cup apple cider vinegar

1/3 cup brown sugar

1 tablespoon ketchup

1 teaspoon ginger, grated

Salt and pepper to taste

Sesame seeds for garnish (optional)

Instructions

In a bowl, season the chicken pieces with salt and pepper, then coat them in cornstarch, shaking off any excess.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and fry until golden brown, about 5-7 minutes. Remove and set aside.

In the same pan, reduce the heat to medium and add the chopped bell pepper and sugar snap peas. Sauté for about 3 minutes until they start to soften.

Add the pineapple chunks and garlic to the veggies and stir-fry for another 2 minutes until fragrant.

In a small bowl, whisk together the soy sauce, apple cider vinegar, brown sugar, ketchup, and grated ginger until smooth.

Return the chicken to the skillet, pour the sauce over it, and stir to combine. Simmer for 5 minutes until the sauce thickens and coats the chicken and vegetables.

Stir in the white parts of the green onions and cook for an additional minute.

Taste and adjust seasoning if necessary, then remove from heat.

- Presentation Tips: Serve the sweet and sour chicken over steaming rice, and sprinkle with sesame seeds and the green parts of the green onions for a pop of color.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4