Sweet and Sour Chicken Recipe

Name: Sweet and Sour Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs (cut into 1-inch chunks) or 1 lb chicken breast (cut into 1-inch chunks); 1 (10 ounce) can pineapple chunks (reserve juice); 1 tablespoon cooking oil; 1 teaspoon cooking oil; 1 medium onion, cut into wedges 1/4 inch thick; 1 red bell pepper, cut into 1 inch chunks; 1 yellow bell pepper, cut into 1 inch chunks; ½ teaspoon ground ginger; 1 dash salt; 1 dash sugar; 1 egg white; ½ teaspoon kosher salt (1/4 teaspoon table salt); 1 tablespoon soy sauce; ⅓ cup water; juice from the canned pineapple; ⅓ cup rice vinegar; ½ teaspoon kosher salt (1/4 teaspoon table salt); ⅓ cup sugar; 2 tablespoons water; 2 tablespoons cornstarch

Servings: persons

1 lb boneless skinless chicken thighs (cut into 1-inch chunks) or 1 lb chicken breast (cut into 1-inch chunks)
1 (10 ounce) can pineapple chunks (reserve juice)
1 tablespoon cooking oil
1 teaspoon cooking oil
1 medium onion, cut into wedges 1/4 inch thick
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
½ teaspoon ground ginger
1 dash salt
1 dash sugar
1 egg white
½ teaspoon kosher salt (1/4 teaspoon table salt)
1 tablespoon soy sauce
⅓ cup water
juice from the canned pineapple
⅓ cup rice vinegar
½ teaspoon kosher salt (1/4 teaspoon table salt)
⅓ cup sugar
2 tablespoons water
2 tablespoons cornstarch

1
In a bowl, combine the egg white, salt, soy sauce.
2
Add the chicken and stir to coat the chicken evenly.
3
Let sit for 30 minutes at room temperature.
4
In the meantime, whisk together the pineapple juice, water, vinegar, salt, and sugar.
5
Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates.
6
Pour in the 1 tablespoon of cooking oil and swirl to coat.
7
It's important that the pan is very hot.
8
Add chicken to pan and stir fry until juices run clear, dish out the chicken onto a clean plate.
9
With heat still on high add remaining oil and stir in onion, bell peppers.
10
ground ginger and stir-fry for 2 minutes over high heat, sprinkle with salt and sugar.
11
Remove from wok and set aside.
12
Combine the sauce mixture in the wok, mix well, and bring to a boil.
13
Stir in thickener.
14
Cook for 1 Minute.
15
Add pepper and onion mixture, chicken, and pineapple.
16
Bring quickly to a boil.
17
Immediately turn off heat.
18
Serve over rice.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb boneless skinless chicken thighs (cut into 1-inch chunks) or 1 lb chicken breast (cut into 1-inch chunks), 1 (10 ounce) can pineapple chunks (reserve juice), 1 tablespoon cooking oil, 1 teaspoon cooking oil, and more.

Yes, Sweet and Sour Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet and Sour Chicken

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