Made with AI
Classic Chinese Sweet and Sour Chicken
Ingredients
- boneless skinless chicken breast400 g
- cornstarch1 tablespoon
- soy sauce1 tablespoon
- vegetable oil1 tablespoon
- red bell pepper1 medium (about 120g)
- green bell pepper1 medium (about 120g)
- onion1 small (about 70g)
- pineapple chunks (canned in juice, drained)100 g
- ketchup2 tablespoons
- rice vinegar2 tablespoons
- brown sugar2 tablespoons
- low-sodium soy sauce1 tablespoon
- grated ginger1 teaspoon
- garlic1 clove
Instructions
- 1
Cut the chicken breast into bite-sized pieces and place in a bowl. Add 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well to coat the chicken evenly.
- 2
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry for 4-5 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
- 3
Cut the red bell pepper, green bell pepper, and onion into bite-sized pieces.
- 4
In the same pan, add the chopped onion, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until slightly softened.
- 5
Add the grated ginger and minced garlic to the pan. Stir-fry for 30 seconds until fragrant.
- 6
Add the pineapple chunks to the pan and stir to combine.
- 7
In a small bowl, mix together 2 tablespoons ketchup, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, and 1 tablespoon low-sodium soy sauce. Stir until the sugar is dissolved.
- 8
Pour the sauce into the pan with the vegetables and pineapple. Bring to a simmer and cook for 2 minutes, allowing the sauce to thicken slightly.
- 9
Return the cooked chicken to the pan and toss everything together until the chicken is well coated with the sauce and heated through.
- 10
Serve hot with steamed rice or as desired.
