Sweet and Sour Chicken
By curnoj
1 Picture
Ingredients
- For the Stir Fry:
- 2 tbsp olive oil, divided
- 1 lb boneless skinless chicken breasts (about 2 breasts), cut into 1-inch pieces
- 1 large white onion, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 2 cups fresh pinapple chunks
- 2 carrots, peeled and chopped into coins
- 2 cloves garlic, minced
- Sesame seeds (if desired)
- White or brown rice, for serving
- For the Sauce:
- 1/4 cup ketchup
- 3 tbsp sriracha chile sauce
- 3 tbsp rice wine vinegar
- 3 tbsp brown sugar
- 1/2 tsp oyster sauce (optional)
- 1 pinch white pepper
- 1/2 cup pineapple juice (or orange juice, or any kind of citrus juice)
- 1 tbsp cornstarch
Details
Servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat 1 tbsp oil in a large deep-bottomed skillet over medium-high heat. Season chicken with salt and pepper, then add to skillet. Saute for about 5 minutes, flipping occasionally, until the chicken is cooked through and no longer pink on the inside. Remove chicken and set aside.
Step 2
Add an additional 1 tbsp. oil to the skillet, then add in the onion, peppers, carrots. Saute for about 5 minutes, stirring occasionally. Add garlic and cook for another 3 minutes or until the vegetables are tender yet still a bit crisp. Remove vegetables and set aside.
Step 3
Add ketchup, sriracha, vinegar, brown sugar, oyster sauce and white pepper to pan, and whisk to combine. In a separate bowl, whisk together the fruit juice and cornstarch until it has dissolved. Then add the mixture to the sauce. Bring to a boil, then reduce heat to medium-low. Add back in the vegetables and chicken, and the pineapple, then stir until evenly coated.
Step 4
Remove from heat and serve over rice, garnished with sesame seeds if desired. Serve immediately, or refrigerate in a covered container for up to 3 days.
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