Description
Forget take-out and make this Lighter Sweet and Sour Chicken that only takes 30 minutes to prepare, is packed full of fresh vegetables and a homemade sweet and sour sauce. You will come back time and time again to this recipe!
Ingredients
Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/2 cup white sugar
- 7 Tablespoons apple cider vinegar
- 1/4 cup orange juice {or sub with the leftover pineapple juice}
- 1 teaspoon garlic powder
- 2 Tablespoons low sodium soy sauce
- 1/2 teaspoon red pepper flakes {optional for spice}
- 1 Tablespoon cornstarch
- 1 Tablespoons water
For the chicken, pineapple and vegetables:
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 pounds boneless, skinless chicken breasts cut into 1 inch cubes
- 3 Tablespoons vegetable oil
- 1 green bell pepper, seeds removed, cubed
- 1 red bell pepper, seeds removed, cubed
- 2 carrots, peeled, sliced into ¼ inch rounds
- 1/2 sweet onion, chopped {about 1 1/2 cups}
- 1– 22 ounce can pineapple chunks, drained {or you can use fresh pineapple}
Instructions
- In a medium pot add the ketchup, sugar, apple cider vinegar, orange juice {or pineapple juice}, garlic powder, soy sauce, and red pepper flakes and heat over medium high heat bringing the sauce to a boil. In a small bowl mix the cornstarch and 1 tablespoon of water. Add the cornstarch and water to the saucepan and stir until the sauce is thickened, reduce the heat to low and allow the sauce to cook for 4 minutes, stirring occasionally. Remove from stove and set aside.
- In a large Ziplock bag add the cornstarch and and salt, seal the bag and shake until it is combined. Add the chicken, reseal the bag and shake again until the chicken is coated with the cornstarch.
- In a large skillet heat the vegetable oil over medium high heat. Using a pair of tongs add the chicken, discarding any remaining cornstarch that is left in the bag.
- Sauté the chicken over medium heat for about 4 minutes. Add the pepper, carrots and onion. Continue to sauté for another 3-4 minutes until the chicken is cooked through and the carrots are tender. Add in the sauce and the pineapple chunks. Stir together until everything is well coated. Garnish with sesame seeds and serve warm with brown or jasmine rice.
Notes
The recipe makes 8 cups of sweet and sour chicken. The nutritional information does not include rice.
You can use any color pepper you like in this recipe. Try using orange or yellow in place of the green.
If you like spice in your dishes play with the crushed red pepper by adding more or add some sriracha to the dish.
If you don’t have OJ you can use the extra pineapple juice once you drain your pineapple instead.
If you have fresh pineapple on hand you can use that.
Nutrition
- Serving Size: 1 cup
Jessica @ Stuck On Sweet
Tuesday 22nd of March 2016
Totally making this! Always need easy and flavorful dishes for dinner. It's getting tougher and tougher to cook each night!
Julia
Tuesday 22nd of March 2016
Hope you like it! This is one of my favorites. I love the sweet and sour mixed together.
Christine
Saturday 19th of March 2016
Looking forward to making this. Great to see nutritional information with the recipe.
Julia
Sunday 20th of March 2016
Thanks! I hope you enjoy it!
Michelle | A Dish of Daily Life
Thursday 17th of March 2016
I am always looking for easy weeknight meals! My kids do love Chinese, but we almost never do takeout...now I can do this instead!
Julia
Thursday 17th of March 2016
You should try it! It was a huge hit in my house.
Catherine
Thursday 17th of March 2016
Dear Julia, I'll take homemade over takeout any day of the week especially when it comes to your sweet and sour chicken! What a marvelous meal...looks delicious! xoxo, Catherine
Julia
Thursday 17th of March 2016
I love homemade takeout too! This one is so easy and tastes awesome..hope you try it out!