Sweet and Sour Chicken
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 bell pepper
- 1 medium onion
- 566.99 g can pineapple tidbits (including juice)
- 59.14 ml brown sugar, packed
- 59.14 ml ketchup
- 59.14 ml apple cider vinegar
- 44.37 ml cornstarch, divided
- 59.14 ml flour
- 4.92 ml salt
- 2.46 ml garlic powder
- 29.58 ml wok oil, divided (garlic and ginger flavor)
- 453.59 g boneless skinless chicken breasts or 453.59 g chicken thigh
- crushed red pepper flakes (optional)
directions
- Dice the pepper and onion into small pieces (about 1 cm). In a large mixing bowl, combine the diced pepper and onion, pineapple (including all juice from the can), brown sugar, ketchup, vinegar, and 1 tablespoon cornstarch. Stir well and allow to sit.
- Combine 2 tablespoons cornstarch, flour, garlic, and salt in a small bowl and set aside.
- Slice the chicken into nugget-sized pieces (about 2x2x1 cm).
- In a plastic bag, shake the chicken with 1 tablespoon of wok oil, then add the flour mixture and shake until well coated.
- Heat the remaining tablespoon of oil over medium-high heat in a large nonstick frying pan. Brown the chicken well on all sides, about 10 minutes total.
- Add the remaining ingredients from the large bowl. Add crushed red pepper if desired. Bring to to a boil, then turn the heat to low and allow to simmer covered for 15-20 minutes. The sauce should thicken and the chicken will be cooked through.
- Serve over rice.
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RECIPE SUBMITTED BY
I've always loved cooking and baking, starting as a kid making barbeque sauces, cookies, and pies.
My husband is allergic to eggs, milk, and soy, which adds a whole new dimension to cooking. Forget Iron Chef's secret ingredient! I love the challenge of baking and cooking without certain staples. It means a lot of trial and error, but a lot of satisfaction when a recipe works out!