We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Sweet and Sour Chicken
0 Likes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Recreate a healthier version of a popular Chinese-American dish with our simple recipe. Skip the deep frying!
Ingredients:
1pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1egg white
1/2 teaspoonkosher salt (1/4 teaspoon table salt)
2teaspoons cornstarch
1 (10 ounce) canpineapple chunks(reserve juice)
1/4 cupjuice from the canned pineapple
1/4 cupwhite vinegar
1/4 cupketchup
2-3tablespoons brown sugar
1tablespoon + 1 teaspoon cooking oil
1red bell pepper, cut into 1 inch chunks
1yellow bell pepper, cut into 1 inch chunks
1teaspoongratedfresh ginger
Instructions:
Whisk together egg white, 1/2 teaspoon kosher salt, and cornstarch. Toss chicken in the mixture until evenly coated. Marinate for 15 minutes at room temperature or refrigerate overnight.
Prepare the flavorful sweet and sour sauce by combining pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar in a bowl and whisk until well combined.
Sear chicken in hot wok: Heat a wok over high heat until a bead of water sizzles and evaporates. Add 1 tablespoon of oil, ensuring the wok is hot. Place chicken in a single layer, cook each side for 1 minute until lightly browned while keeping the middle pink. Transfer chicken to a plate, leaving oil in the wok.
Heat the remaining teaspoon of cooking oil over medium heat and sauté the bell pepper chunks and ginger for 1 minute.
Combine pineapple chunks and sweet and sour sauce in the pan. Increase heat to high until the sauce simmers, then return chicken pieces to the pan. Simmer for 1 to 2 minutes, ensuring chicken is cooked through. Check by cutting into a piece - if pink, cook an additional minute.
Taste the sauce and customize it: Adjust by adding more brown sugar or vinegar to your liking. Serve hot with steamed white or brown rice. If you enjoyed the dish, show some love by rating and commenting below!