Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large bowl
- Large skillet
- Whisk
- Tongs
Step-by-step instructions:
1. In a large bowl, whisk together the white vinegar, water, sugar, soy sauce, ketchup, and cornstarch until well combined.
2. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the sliced bell peppers, onion, and garlic to the skillet and cook for an additional 3-4 minutes, until the vegetables are slightly softened.
5. Pour the sweet and sour sauce over the chicken and vegetables in the skillet. Stir to combine and bring the mixture to a boil.
6. Reduce the heat to low and let the chicken and vegetables simmer in the sauce for 10-15 minutes, until the chicken is cooked through and the sauce has thickened.
7. Serve the sweet and sour pickled chicken over rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the chicken and vegetables
- Low heat for simmering the chicken and vegetables in the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 29g
- Protein: 40g
- Sodium: 920mg
- Sugar: 21g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar
- Brown sugar can be used instead of white sugar
- Tamari or coconut aminos can be used instead of soy sauce
- Tomato paste can be used instead of ketchup
Variations:
- Add pineapple chunks to the skillet for a tropical twist
- Use pork or shrimp instead of chicken
- Add sliced jalapenos for a spicy kick
Tips and tricks:
- Make sure to brown the chicken well before adding the vegetables and sauce for maximum flavor
- If the sauce is too thick, add a little more water to thin it out
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the sweet and sour pickled chicken in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the sweet and sour pickled chicken over a bed of rice or noodles
- Garnish with sliced green onions or sesame seeds
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Lo mein noodles
- Stir-fried vegetables
Suggested side dishes:
- Steamed broccoli
- Egg rolls
- Crab rangoon
Troubleshooting advice:
- If the sauce is too thin, whisk together a little more cornstarch and water and add it to the skillet to thicken the sauce
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 sauce is a popular condiment in Chinese cuisine, and is often used in dishes like sweet and sour pork and sweet and sour chicken
Flavor profiles:
- Sweet, sour, savory
Serving suggestions:
- Serve the sweet and sour pickled chicken as a main dish for dinner
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