Description
A quick and easy sweet and sour chicken recipe made in just 15 minutes, featuring crispy chicken pieces tossed in a tangy and sweet sauce. Perfect for busy weeknights.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup chopped bell peppers (red and green)
- 1/2 cup pineapple chunks
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
Instructions
- Toss chicken pieces in cornstarch until fully coated.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken and cook until golden brown and cooked through, about 6-7 minutes.
- Add bell peppers and pineapple chunks to the skillet and cook for another 2 minutes.
- In a small bowl, mix rice vinegar, ketchup, brown sugar, and soy sauce to create the sauce.
- Pour the sauce into the skillet and stir to coat the chicken and vegetables.
- Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1-2 minutes.
- Season with salt and pepper to taste and serve immediately.
Notes
- Serve over steamed rice or noodles for a complete meal.
- Adjust sweetness or tanginess by altering the amount of sugar or vinegar.
- Use pre-cut frozen vegetables to save even more time.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 18g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg