Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1/2 cup pineapple chunks
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, toss the chicken pieces with cornstarch until fully coated.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and crispy, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the red and green bell peppers, onion, and pineapple chunks. Cook until the vegetables are tender, about 5-7 minutes.
5. In a small bowl, whisk together the rice vinegar, ketchup, brown sugar, soy sauce, garlic powder, ginger powder, and water.
6. Pour the sauce over the vegetables in the skillet and stir to combine.
7. Add the cooked chicken back to the skillet and stir to coat with the sauce.
8. Cook for an additional 2-3 minutes, until the sauce has thickened and the chicken is heated through.
9. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 13g
- Carbohydrates: 43g
- Protein: 25g
- Sodium: 630mg
Substitutions for ingredients:
- Chicken: Can be substituted with tofu or shrimp.
- Rice vinegar: Can be substituted with apple cider vinegar or white wine vinegar.
- Ketchup: Can be substituted with tomato sauce or tomato paste.
- Brown sugar: Can be substituted with honey or maple syrup.
- Pineapple chunks: Can be substituted with canned mandarin oranges or diced mango.
Variations:
- Add diced carrots or snow peas for extra vegetables.
- Use boneless, skinless chicken thighs instead of chicken breast.
- Make it spicy by adding red pepper flakes or sriracha sauce.
Tips and tricks:
- Make sure to fully coat the chicken with cornstarch for a crispy texture.
- Use a slotted spoon to remove the chicken from the skillet to avoid excess oil.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less brown sugar and rice vinegar.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve over steamed rice or noodles.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with a side of steamed broccoli or bok choy.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not crispy enough, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Sweet and sour chicken is a popular Chinese-American dish that originated in the United States in the early 20th century.
Flavor profiles:
- Sweet, sour, savory
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese