Sweet and Sour Chicken
Ready In: 1 hr
Serves: 6
Ingredients
- 1 bell pepper
- 1 medium onion
- 1 (20 ounce) can pineapple tidbits (including juice)
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup ketchup
- 1⁄4 cup apple cider vinegar
- 3 tablespoons cornstarch, divided
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 2 tablespoons wok oil, divided (garlic and ginger flavor)
- 1 lb boneless skinless chicken breasts or 1 lb 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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