Ingredients
Scale
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil divided
- 1 green bell pepper cut into bite sized pieces
- 1 red bell pepper cut into bite sized pieces
- 1/2 yellow onion cut into bite sized pieces
- 2 garlic cloves minced
- 1 cup pineapple chunks reserve the juice from the can (150 grams)
- 1/2 cup pineapple juice
- 3 tablespoons rice wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon low sodium soy sauce
Instructions
- Pat the cut chicken very dry. In a sealable bag, combine the cornstarch, salt, and black pepper, tossing to combine.
- Add the dried chicken to the bag, seal, and shake until well coated.
- Heat two tablespoons of oil in a large skillet over medium heat. Cook the chicken until browned, about four minutes, then remove from the pan to a plate.
- Add the remaining tablespoon of oil to the pan. Add the peppers, onion, and garlic, cooking for three to four minutes until the vegetables soften.
- Stir in the pineapple chunks, pineapple juice, rice wine vinegar, brown sugar, ketchup, and soy sauce, scraping up browned bits. Bring to a simmer, then add the chicken back in, cooking for three to five minutes until the sauce thickens.
- Serve the Sweet and Sour Chicken with rice.
Notes
For extra flavor, marinate the chicken in soy sauce for 30 minutes before coating with cornstarch.
Feel free to add other vegetables like snap peas or carrots for more variety.
This dish pairs wonderfully with steamed rice or noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 16g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.