This Sweet and Sour Chicken Recipe is a homemade version of a classic Chinese takeout dinner. This 30-minute dinner is made up of tender chicken smothered in homemade sweet and sour sauce!
1cuppineapple juice(unsweetened or reduce sugar slightly - can be reserved from canned pineapple)
½cupbrown sugarpacked
¼cupketchup
¼cupwhite vinegar
2tablespoonscorn starch
Sweet and Sour Chicken
2tablespoonscanola oil
1red bell pepper(cut into 1" pieces)
1green bell pepper(cut into 1" pieces)
1onion(cut into 1" pieces)
1lbboneless, skinless chicken breasts (cut into 1" pieces)
3tablespoonscorn starch
¼teaspoonsalt
⅛teaspoonblack pepper
1teaspoonminced garlic
1teaspoonminced ginger
1½cupspineapple chunks
Instructions
In a medium bowl, whisk together sauce ingredients (pineapple juice, brown sugar, ketchup, vinegar and corn starch). Set aside.
Heat oil in a large skillet over medium-high heat.
Add peppers and onions to skillet and cook until peppers are slightly softened and onions are almost translucent (you can leave them with more crunch if you prefer). Remove from skillet.
Meanwhile, combine corn starch, salt and pepper in a large bowl or zip-top storage bag. Add chicken pieces and coat well.
When peppers and onions are removed from skillet, cook the chicken on each side just until slightly browned (adding more oil if needed). Add the garlic and ginger and cook 1 minute.
Add the peppers, onions, sauce mixture and pineapple to the pan and cook until chicken is cooked through and sauce has thickened (about 3-4 minutes -- the best way to know is to check the internal temperature of the chicken pieces with a meat thermometer to ensure they are at least 165 degrees F, but chicken will be nearly cooked even before you add the sauce).
*I get 1 cup of pineapple juice and 1 1/2 cups pineapple chunks from on 540ml can of pineapple chunks, which works great in this recipe.**If you find the sauce too sweet, 1 tablespoon of soy sauce helps to balance the flavors.Tips:Leftover sweet and sour chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen then warm on low on the stove until heated through.Keep in mind that peppers, once frozen and thawed, are quite soft, so you may want to skip the freezer if you like firmer veggies.