Sweet and Sour Chicken
from kristineskitchenblog.comThis Sweet and Sour Chicken has bite-size chicken, vegetables and pineapple all tossed together in a tangy sweet and sour sauce. It will have everyone at the table going back for seconds!
Servings: 6 servings
Calories: 372kcal
Ingredients
For the Sauce
- ⅓ cup pineapple juice from the can of pineapple chunks
- ⅓ cup apple cider vinegar
- ⅓ cup ketchup
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 3 tablespoons low sodium soy sauce
- 3 cloves garlic minced
- 1 tablespoon cornstarch
For the Chicken
- ½ cup cornstarch
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1.5 pounds boneless skinless chicken breasts cut into 1-inch pieces
Other Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper chopped into 1-inch pieces
- 1 green bell pepper chopped into 1-inch pieces
- 1 small sweet yellow onion chopped into 1-inch pieces
- 8 ounce can pineapple chunks in 100% juice save the juice for the sauce
- sesame seeds optional, for garnish
Instructions
- Prepare the sauce by combining all sauce ingredients in a bowl and whisking until well combined. Set aside.
- Place the ½ cup cornstarch in a medium mixing bowl.
- In another medium mixing bowl, whisk together the eggs, salt and pepper.
- Coat the chicken pieces first in the cornstarch and then in the eggs, gently shaking off any excess.
- Heat the 2 tablespoons olive oil in a large skillet (a cast iron skillet works well) over medium heat. Once hot, use tongs to add the coated chicken pieces to the pan. Cook until the chicken is browned and cooked through, flipping to help the chicken cook evenly, about 10 minutes. Be gentle when flipping the chicken pieces to keep the coating on the chicken. Transfer the chicken to a clean plate.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the bell peppers and onions to the pan and cook, stirring often, for 4-5 minutes, until softened.
- Add the pineapple to the pan. Give the sauce one more whisk and then pour it into the skillet. Cook, stirring, for 1-2 minutes until the sauce thickens. Gently stir the cooked chicken into the sauce. Remove the pan from the heat.
- Serve over rice, garnished with sesame seeds, or as desired.
Video
Notes
- As written, this recipe has just a little pineapple in the finished dish. If you want a lot of pineapple, use two 8-ounce cans of pineapple or one 20 ounce can.
- Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 372kcal | Carbohydrates: 39g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 127mg | Sodium: 765mg | Potassium: 730mg | Fiber: 2g | Sugar: 22g | Vitamin A: 900IU | Vitamin C: 66mg | Calcium: 48mg | Iron: 1mg
