Description
Sweet and Sour Chicken is a delightful fusion of tangy and sweet flavors that is sure to become a favorite at your dinner table. This easy recipe features tender chicken pieces stir-fried with vibrant bell peppers and juicy pineapple, all enveloped in a glossy, flavorful sauce. Ready in under 30 minutes, it’s perfect for busy weeknights or special occasions when you want to impress your family and friends. Each bite bursts with flavor, making it an irresistible dish served over fluffy jasmine rice or enjoyed in fresh wraps. Plus, its versatility allows for customization to suit dietary preferences, ensuring everyone can enjoy this classic dish.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup bell peppers (red, green, or yellow), sliced
- 1 cup pineapple chunks (fresh or canned)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- Fresh ginger, minced
- Cooking oil
Instructions
- Cut chicken into bite-sized pieces and slice bell peppers.
- In a bowl, combine chicken with soy sauce, brown sugar, garlic, and ginger; marinate for at least 15 minutes.
- Heat oil in a skillet over medium-high heat; add the marinated chicken and cook until golden brown (about 5-7 minutes).
- Stir in bell peppers and pineapple; stir-fry for 3-5 minutes until slightly softened.
- Mix rice vinegar with water if needed; pour over the mixture along with remaining marinade. Simmer for a few minutes until heated through.
- Serve hot over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 14g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Add snap peas or carrots for extra crunch. To make it gluten-free, use tamari instead of soy sauce. Leftover Sweet and Sour Chicken can be stored in an airtight container for up to 4 days.