Sweet and Sour Chicken
A vibrant and tangy classic, ready in a flash!
⏱️ 35 min🍽️ Serves 1
🔥 420 kcal💪 35g protein🍚 38g carbs🥑 14g fat🌾 3g fibreper serving
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Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🌽2 tbsp cornstarch
- 🌶️1 red bell pepper
- 🍍½ pineapple, fresh or canned (drained)
- 🫚1 tbsp ginger, grated
- 🧄2 cloves garlic, minced
- 🍚3 tbsp rice vinegar
- 🍅3 tbsp ketchup
- 壺2 tbsp soy sauce
- 🍯2 tbsp brown sugar
- 🫙1 tbsp sesame oil
- 🌻2 tbsp vegetable oil
- 💧¼ cup water
- 🧂 salt and pepper, to taste
Pro tips
- For extra crunch, lightly pan-fry the chicken pieces until golden before adding them back to the sauce.
- Adjust the sweetness and sourness of the sauce to your liking by adding more sugar or vinegar.
- Feel free to add other vegetables like snap peas, carrots, or onions for more texture and nutrients.
- Garnish with sesame seeds or chopped green onions for an enhanced presentation and flavor.
Method
- 1Cut chicken thighs into 1-inch pieces. Toss with 1 tbsp cornstarch, salt, and pepper until coated.
- 2In a small bowl, whisk together rice vinegar, ketchup, soy sauce, brown sugar, sesame oil, and remaining 1 tbsp cornstarch with 1/4 cup water to create the sweet and sour sauce.
- 3Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- 4Add bell pepper, ginger, and garlic to the same skillet. Sauté for 2-3 minutes until bell pepper is slightly tender-crisp.
- 5Return chicken to the skillet. Pour in the sweet and sour sauce and bring to a simmer, stirring constantly, until the sauce thickens.
- 6Stir in the pineapple chunks and cook for another minute to warm through.
- 7Serve immediately over steamed rice or noodles, if desired.