Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup pineapple chunks
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 cup water
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds
Special Equipment Needed:
- Large skillet or wok
- Mixing bowls
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, combine 1/4 cup cornstarch, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon paprika. Mix well.
2. Add the chicken pieces to the bowl and toss to coat evenly.
3. In a separate mixing bowl, whisk together 1/2 cup water, 1/2 cup white vinegar, 1/2 cup brown sugar, 1/4 cup ketchup, and 1 tablespoon soy sauce. Set aside.
4. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
5. Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
6. Remove the chicken from the skillet and set aside.
7. Add the sliced bell peppers and onion to the skillet and cook until tender, about 5 minutes.
8. Add the pineapple chunks to the skillet and cook for an additional 2 minutes.
9. Add the whisked sauce to the skillet and bring to a boil.
10. In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water.
11. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 2-3 minutes.
12. Add the cooked chicken back to the skillet and stir to coat with the sauce.
13. Garnish with chopped cilantro and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 425
Fat per serving: 10g
Carbohydrates per serving: 57g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Red and green bell peppers can be substituted with any color bell pepper.
- Pineapple chunks can be substituted with canned mandarin oranges or fresh mango.
Variations:
- Add sliced carrots or snap peas for additional vegetables.
- Use shrimp instead of chicken for a seafood version.
- Make it spicy by adding chopped jalapeno peppers or red pepper flakes.
Tips and Tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Make sure to coat the chicken pieces evenly with the cornstarch mixture.
- Use a whisk to ensure the sauce is well combined and smooth.
- Adjust the sweetness or sourness of the sauce to your liking by adding more or less brown sugar or vinegar.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Sweet and Sour Chilli Chicken in a large bowl or on a platter with a garnish of chopped cilantro and sesame seeds.
Garnishes:
Chopped cilantro and sesame seeds
Pairings:
Serve with steamed rice or noodles.
Suggested Side Dishes:
Steamed broccoli or stir-fried bok choy
Troubleshooting Advice:
- If the sauce is too thick, add more water or chicken broth to thin it out.
- If the sauce is too thin, add more cornstarch and water mixture to thicken it up.
Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Sweet and sour dishes originated in China and have become popular in many other Asian cuisines.
Flavor Profiles:
Sweet, sour, and slightly spicy
Serving Suggestions:
Serve the Sweet and Sour Chilli Chicken as a main dish for dinner or as a party appetizer.
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Region: Chinese