Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup honey
- 1/4 cup cornstarch
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Green onions, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. In a mixing bowl, whisk together soy sauce, rice vinegar, brown sugar, ketchup, and honey until well combined.
3. In a separate bowl, mix cornstarch and water until smooth.
4. Heat oil in a large skillet or wok over medium-high heat.
5. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
6. Remove chicken from the skillet and set aside.
7. Add sliced bell peppers, onion, and garlic to the skillet and cook until softened, about 5 minutes.
8. Add the soy sauce mixture to the skillet and bring to a boil.
9. Reduce heat to low and add the cornstarch mixture, stirring constantly until the sauce thickens.
10. Add the chicken back to the skillet and stir until well coated with the sauce.
11. Cook for an additional 2-3 minutes until the chicken is cooked through.
12. Serve hot, garnished with chopped green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering sauce
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 425
- Fat: 10g
- Carbohydrates: 50g
- Protein: 34g
- Sodium: 1845mg
- Sugar: 39g
Substitutions for ingredients:
- You can use apple cider vinegar instead of rice vinegar.
- You can use white sugar instead of brown sugar.
- You can use tomato sauce instead of ketchup.
- You can use maple syrup instead of honey.
Variations:
- You can add pineapple chunks to the dish for a tropical twist.
- You can use shrimp or tofu instead of chicken.
- You can add chili flakes for a spicy kick.
Tips and tricks:
- Cut the chicken into bite-sized pieces to ensure even cooking.
- Make sure to whisk the cornstarch mixture until smooth to avoid lumps in the sauce.
- Add the chicken back to the skillet at the end to prevent it from becoming overcooked and tough.
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 the dish in a large bowl with a side of rice.
- Garnish with chopped green onions for a pop of color.
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables
- Egg rolls
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the chicken is overcooked, reduce the cooking time or cut the chicken into smaller pieces.
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 countries, including the United States.
Flavor profiles:
- Sweet, sour, and savory
Serving suggestions:
- Serve hot with a side of rice or noodles.
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Region: Chinese