Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1/2 cup pineapple chunks
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, toss the chicken pieces with 1/2 cup of cornstarch until coated.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped red and green bell peppers and onion. Cook for 2-3 minutes until slightly softened.
4. Add the pineapple chunks, rice vinegar, ketchup, brown sugar, and soy sauce to the skillet. Stir to combine and bring to a simmer.
5. In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water. Add the mixture to the skillet and stir to thicken the sauce.
6. Add the cooked chicken back to the skillet and stir to coat in the sauce. Season with salt and pepper to taste.
7. Serve hot over rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 14g
- Carbohydrates: 44g
- Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Rice vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add in other vegetables such as carrots, broccoli, or snow peas.
- Use shrimp or pork instead of chicken.
- Make the dish spicier by adding in red pepper flakes or sriracha sauce.
Tips and tricks:
- Make sure the chicken is coated well in the cornstarch to ensure a crispy texture.
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the sweetness and tanginess of the sauce to your liking by adding more or less brown sugar and rice vinegar.
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 or on a platter with a garnish of chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy
- Fried rice
- Egg rolls
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is not crispy enough, increase the heat and cook for an additional minute or two.
Food safety advice:
- Make sure the chicken is cooked 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, tangy, and savory
Serving suggestions:
- Serve hot over rice or noodles.
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Region: Chinese