Sweet and Sour Chicken
A quick and easy homemade version of the classic takeout favorite, featuring juicy chicken pieces with a glossy, tangy sauce complemented by fresh bell peppers and pineapple.
Ingredients
Main Ingredients
- 2 pieces skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 1 cup pineapple chunks
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons brown sugar or honey
- 2 teaspoons cornstarch (or arrowroot powder for gluten-free), dissolved in 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
Preparation
- Cut the chicken into even bite-sized pieces. Season with salt and pepper. Toss each piece in cornstarch to coat.
- Heat oil in a wide skillet or wok over medium-high heat. Add chicken in one layer. Fry until golden and cooked through, about 4–5 minutes. Move chicken to a plate.
- In the same pan, add garlic and ginger. Cook 20–30 seconds until fragrant.
- Add sliced bell peppers and pineapple chunks. Stir-fry 2–3 minutes so they stay slightly crisp.
- Whisk soy sauce, rice vinegar, ketchup, brown sugar, and the cornstarch slurry until smooth. Pour into the pan and stir to thicken.
- Return chicken to the pan. Toss to coat it in the glossy sauce. Cook 1–2 minutes more so the flavors blend.
- Taste and add extra salt or pepper if needed. Serve hot.
Notes
For serving, pair with steamed rice or noodles and top with green onions or sesame seeds. Store leftovers in an airtight container in the fridge for up to 3 days.