Sweet and Sour Chicken Recipe
This homemade Sweet and Sour Chicken recipe tastes just like takeout from your favorite Chinese restaurant. The authentic sweet and sour sauce is easy to make, ready in about 40 minutes, and packed with tender chicken and veggies.
Servings: 6
Calories: 409kcal
Ingredients
Sweet and Sour Sauce
- 2 tablespoons cornstarch
- ½ cup granulated sugar
- ¼ cup rice wine vinegar
- ½ teaspoon sesame oil
- ¼ cup water
- 1 teaspoon hoisin sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons soy sauce
- ¼ cup ketchup
- 1 clove garlic minced
Chicken and Veggies
- 1 pound boneless, skinless chicken thighs or breasts
- 1 teaspoon kosher salt
- 1 tablespoons rice wine vinegar
- ¼ cup cornstarch
- ½ cup canola oil or avocado oil
- 1 cup onion large diced
- 1 cup red bell pepper large diced
- 1 cup green bell pepper large diced
- 1½ cups pineapple large diced or canned pineapple chunks
- Cooked white rice for serving
- 2 scallions thinly sliced, for garnish
- Sesame seeds for garnish
Instructions
- In a medium saucepan combine all of the sauce ingredients. Place over medium-high heat and bring to a boil. Reduce heat to a low boil and stir, cooking until sauce is just thickened and translucent, 2 to 3 minutes. Remove from heat and set aside.
- For the chicken: Cut the chicken into 1½-inch pieces and season with the kosher salt. In a bowl, toss chicken with the vinegar, then cornstarch and set aside to heat the oil.
- In a large, high-sided skillet, heat canola oil over medium-high heat. When hot, carefully add the chicken and cook, turning as needed, until chicken is just turning golden and is cooked through, about 4 minutes. Remove chicken to a paper-towel-lined plate.
- Drain all but 2 tablespoons oil from the skillet and over medium heat, add the onion and bell peppers. Cook, stirring, until onion is becoming tender and soft, about 6 minutes. Add the pineapple.
- Add the reserved sweet and sour sauce to the skillet with the vegetables and then stir in the chicken. Heat through, 30 seconds to a minute and then serve over rice garnished with scallions and sesame seeds.
Video
Notes
VEGGIES:
You can swap some of the bell peppers for other tender vegetables like bok choy, broccoli florets, cauliflower, yellow squash or zucchini.
CHICKEN:
You can swap the chicken for pork tenderloin or firm tofu. Adjust cooking time for tofu because it won't take as long.
Nutrition
Calories: 409kcal | Carbohydrates: 38g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 687mg | Potassium: 420mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1004IU | Vitamin C: 75mg | Calcium: 31mg | Iron: 1mg
