Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup canned bamboo shoots, drained
- 1 cup canned water chestnuts, drained
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Sinseollo pot or any large pot with a lid
- Serving bowls
Step-by-step instructions:
1. In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch until smooth. Set aside.
2. Heat vegetable oil in a sinseollo pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add pineapple, bell peppers, onion, bamboo shoots, and water chestnuts to the pot. Season with salt and pepper to taste.
4. Pour the sweet and sour sauce over the chicken and vegetables. Stir to combine.
5. Cover the pot with a lid and reduce heat to low. Simmer for 15-20 minutes or until the chicken is cooked through and the vegetables are tender.
6. Serve hot in individual bowls.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 7g
- Carbohydrates: 47g
- Protein: 32g
- Sodium: 1300mg
- Sugar: 28g
Substitutions for ingredients:
- Chicken can be substituted with pork, beef, or tofu.
- Pineapple can be substituted with canned mandarin oranges or peaches.
- Red and green bell peppers can be substituted with any other color of bell peppers.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Bamboo shoots and water chestnuts can be omitted or substituted with any other canned vegetables.
Variations:
- Add sliced carrots, mushrooms, or baby corn for more vegetables.
- Use shrimp instead of chicken for a seafood version.
- Add chili flakes or hot sauce for a spicy version.
Tips and tricks:
- Cut the chicken and vegetables into similar sizes for even cooking.
- Drain the canned vegetables well to prevent the dish from becoming too watery.
- Adjust the sweetness and sourness of the sauce to your liking.
- Serve with steamed rice or noodles for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a sinseollo pot for an authentic presentation.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, mix more cornstarch with water and add it to the pot.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers promptly in the refrigerator.
Food history:
- Sinseollo is a traditional Korean hot pot dish that was served to royalty during the Joseon Dynasty.
Flavor profiles:
- Sweet and sour with a hint of umami from the soy sauce.
Serving suggestions:
- Serve hot in individual bowls.
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Region: Korean