why make this recipe
This Sweet and Sour Chicken is quick, bright, and easy to cook. You get a mix of savory chicken, sweet pineapple, and tangy sauce. It is great for a simple weeknight meal or when you want a tasty dish fast.
introduction
This recipe uses common ingredients and steps anyone can follow. If you like simple chicken meals, try this easy chicken parm sandwich recipe for another idea.
how to make Sweet and Sour Chicken
Follow the steps below to cook this dish.
Ingredients :
- 1 lb chicken breast, cubed
- 1 cup bell peppers, chopped
- 1 cup pineapple chunks
- 1/2 cup flour
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
Directions :
- In a bowl, coat the chicken cubes with flour, salt, and pepper.
- In a pan, heat vegetable oil over medium heat and fry the chicken until golden and cooked through.
- Remove the chicken from the pan and set aside.
- In the same pan, add bell peppers and sauté for a few minutes until tender.
- In a separate bowl, mix sugar, vinegar, soy sauce, and cornstarch to make the sauce.
- Add the pineapple and sauce to the pan with bell peppers, stir and let simmer until thickened.
- Return the chicken to the pan and mix well to coat.
- Serve hot over rice.
how to serve Sweet and Sour Chicken
Serve the chicken over steamed white rice or brown rice. You can add steamed broccoli or a simple salad on the side. Spoon extra sauce over the rice for more flavor.
how to store Sweet and Sour Chicken
Cool the chicken to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. To reheat, warm in a pan over low heat until hot, or microwave in short bursts. Do not leave out at room temperature for more than 2 hours.
tips to make Sweet and Sour Chicken
- Cut chicken in even cubes so it cooks evenly.
- Pat chicken dry before coating with flour to get a better crust.
- Cook sauce until it thickens; cornstarch works fast.
- Taste the sauce and adjust sugar or vinegar to make it sweeter or tangier.
- Use fresh pineapple if you can for better flavor.
variation (if any)
- Make it baked: toss coated chicken on a baking sheet and bake at 425°F (220°C) for 15–20 minutes, turning once.
- Add vegetables like onion, carrot, or snap peas for more color and nutrition.
- For a lighter version, stir-fry chicken without coating and reduce oil.
FAQs
Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs stay juicy and work well. Cut them into cubes like the breast.
Q: Can I make the sauce ahead of time?
A: Yes. Mix the sauce and keep it in the fridge for a day. Heat and add cornstarch if it separates.
Q: How can I make the sauce thicker?
A: Mix a little more cornstarch with water and add to the simmering sauce. Stir until it thickens.
Q: Is there a gluten-free option?
A: Yes. Use gluten-free flour and tamari or gluten-free soy sauce.
Q: Can I freeze this dish?
A: You can freeze cooked chicken and sauce, but texture may change. Freeze for up to 2 months and thaw in the fridge before reheating.
Sweet and Sour Chicken
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Gluten-Free Option Available
Description
A quick and easy recipe for Sweet and Sour Chicken featuring savory chicken, sweet pineapple, and a tangy sauce, perfect for weeknight meals.
Ingredients
- 1 lb chicken breast, cubed
- 1 cup bell peppers, chopped
- 1 cup pineapple chunks
- 1/2 cup flour
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
Instructions
- In a bowl, coat the chicken cubes with flour, salt, and pepper.
- In a pan, heat vegetable oil over medium heat and fry the chicken until golden and cooked through.
- Remove the chicken from the pan and set aside.
- In the same pan, add bell peppers and sauté for a few minutes until tender.
- In a separate bowl, mix sugar, vinegar, soy sauce, and cornstarch to make the sauce.
- Add the pineapple and sauce to the pan with bell peppers, stir and let simmer until thickened.
- Return the chicken to the pan and mix well to coat.
- Serve hot over rice.
Notes
Serve the chicken over steamed rice and consider adding vegetables or a salad on the side. For a variation, bake the chicken instead of frying.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 16g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
