Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 onion, chopped
- 1 can (20 ounces) pineapple chunks, drained (reserve juice)
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked rice, for serving
Special Equipment Needed:
- Large skillet or wok
- Mixing bowls
- Whisk
- Cutting board
- Knife
Step-by-Step Instructions:
1. In a mixing bowl, combine cornstarch, flour, salt, and black pepper.
2. Dip chicken pieces in beaten egg and then coat in the cornstarch mixture.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add chicken pieces and cook until browned and crispy, about 5-7 minutes.
5. Remove chicken from skillet and set aside.
6. In the same skillet, add red and green bell peppers, onion, and pineapple chunks.
7. Cook until vegetables are tender, about 5-7 minutes.
8. In a separate mixing bowl, whisk together ketchup, brown sugar, rice vinegar, soy sauce, and reserved pineapple juice.
9. Pour the sauce over the vegetables and bring to a boil.
10. Reduce heat and let simmer for 5 minutes.
11. Add the cooked chicken back into the skillet and stir to coat with the sauce.
12. Add the cornstarch mixture and stir until the sauce thickens, about 1-2 minutes.
13. Serve hot over cooked rice.
- Time:
Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Temperature:
- Medium-high heat for cooking chicken
- Medium heat for cooking vegetables and sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 580
- Fat: 17g
- Carbohydrates: 82g
- Protein: 27g
Substitutions for ingredients:
- Chicken can be substituted with pork or tofu
- Rice vinegar can be substituted with apple cider vinegar or white vinegar
- Ketchup can be substituted with tomato sauce or tomato paste
- Brown sugar can be substituted with white sugar or honey
Variations:
- Add sliced carrots or snap peas for extra vegetables
- Use fresh pineapple instead of canned
- Add a pinch of red pepper flakes for a spicy kick
Tips and Tricks:
- Make sure the oil is hot before adding the chicken to ensure a crispy crust
- Drain the pineapple chunks well to prevent the sauce from becoming too watery
- Use a whisk to ensure the sauce is well combined and smooth
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 in a large bowl or platter with cooked rice on the side
- Garnish with chopped green onions or sesame seeds
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed vegetables
- Egg rolls
- Fried rice
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried green beans
- Vegetable fried rice
Troubleshooting Advice:
- If the sauce is too thick, add a little bit of water to thin it out
- If the sauce is too thin, add a little bit more cornstarch mixed with water to thicken it up
Food Safety Advice:
- Make sure chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food History:
- Sweet and sour sauce originated in China and has been a popular sauce for stir-fries and dipping sauces for centuries
Flavor Profiles:
- Sweet, tangy, savory
Serving Suggestions:
- Serve hot over cooked rice for a complete meal
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