How To Make Fake-Out Sweet and Sour Chicken
Tired of eating take-out dinners? Try this sweet and sour chicken recipe to enjoy a home-cooked meal with juicy pineapples and tender chicken bites.
- ⅓cuprice wine vinegar
- ⅓cupbrown sugar
- 1½tbsplow sodium soy sauce
- 8ozpineapple chunks,(drained, juice reserved)
- 2tbspvegetable oil
- 1½lbsboneless chicken breast,(cut into chunks)
- salt and pepper
- 1small red bell pepper,(cut into one inch strips)
- 1small green bell pepper,(cut into strips)
- 1small sweet onion,(cut into strips)
- cooked white rice,(optional)
- sesame seeds,for garnish (optional)
In a medium bowl, whisk together 1 tablespoon of cornstarch and water until combined. Whisk in rice wine vinegar, ketchup, soy sauce, brown sugar, and reserved pineapple juice.
In a large skillet heat the vegetable oil over medium-high heat. Toss the chicken in the remaining ½ tablespoon of cornstarch and season with salt and pepper.
Add to the skillet and cook without stirring for 2 to 3 minutes. Mix and continue to cook for 6 to 7 minutes. With a slotted spoon transfer the chicken to a plate.
Add red bell pepper, green bell pepper, and onion to the skillet; cook for 3 minutes or until vegetables soften. Season with salt and pepper.
Stir in the sweet and sour sauce mixture, along with the pineapple chunks. Cook for another 1 to 2 minutes to warm thoroughly and allow the sauce to thicken slightly. Add the chicken back to the skillet and stir to combine.
Serve over cooked white rice.
- Calories: 327.90kcal
- Fat: 15.34g
- Saturated Fat: 3.35g
- Trans Fat: 0.15g
- Monounsaturated Fat: 7.71g
- Polyunsaturated Fat: 3.07g
- Carbohydrates: 22.16g
- Fiber: 1.64g
- Sugar: 16.27g
- Protein: 24.91g
- Cholesterol: 72.57mg
- Sodium: 605.73mg
- Calcium: 41.34mg
- Potassium: 445.36mg
- Iron: 1.38mg
- Vitamin A: 52.35µg
- Vitamin C: 46.07mg
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