Sweet and sour chicken is a classic takeout favorite, but it's surprisingly easy to make at home! This recipe cuts down on prep time and complicated steps, delivering a restaurant-quality meal with minimal fuss. Whether you're a seasoned chef or a kitchen novice, this recipe is perfect for a quick weeknight dinner or a fun weekend project. Get ready to impress your family and friends with this simple yet flavorful dish!
What Makes This Sweet and Sour Chicken Recipe Easy?
This recipe prioritizes simplicity without sacrificing flavor. We've streamlined the process by using readily available ingredients and straightforward techniques. No complicated sauces or lengthy marinades are needed here – just a few pantry staples and some fresh produce to create a vibrant and delicious meal.
Ingredients:
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For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
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For the Sauce:
- 1/2 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup sugar
- 2 tbsp soy sauce
- 1 tbsp pineapple juice (from canned pineapple)
- 1 tsp cornstarch
- 1/2 tsp ground ginger
- Pinch of red pepper flakes (optional)
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For Serving:
- 1 cup cooked rice
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup bell peppers (any color), sliced
- 1/4 cup green onions, chopped (for garnish)
Instructions:
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Prepare the Chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and pepper. This helps the chicken crisp up beautifully when frying.
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Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through (about 6-8 minutes), stirring occasionally. Remove the chicken from the skillet and set aside.
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Make the Sauce: In a small bowl, whisk together the ketchup, white vinegar, sugar, soy sauce, pineapple juice, cornstarch, ginger, and red pepper flakes (if using).
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Combine and Simmer: Return the cooked chicken to the skillet. Pour the sauce over the chicken and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened and coats the chicken evenly.
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Add Vegetables: Stir in the pineapple chunks and bell peppers. Cook for another minute until heated through.
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Serve: Serve the sweet and sour chicken over a bed of cooked rice. Garnish with chopped green onions.
Frequently Asked Questions (FAQ)
How can I make this recipe even faster?
For an even quicker meal, use pre-cut vegetables and canned pineapple chunks. You can also substitute pre-cooked chicken for raw chicken to further reduce cooking time.
Can I use different vegetables in this recipe?
Absolutely! Feel free to experiment with other vegetables like broccoli florets, carrots, or snow peas. Add them along with the pineapple and bell peppers in step 6.
What if I don't have pineapple juice?
You can substitute the pineapple juice with an equal amount of water or chicken broth. The flavor will be slightly different, but the dish will still be delicious.
Can I make this recipe ahead of time?
The sweet and sour sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Cook the chicken and vegetables fresh when ready to serve.
How do I store leftovers?
Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
This easy sweet and sour chicken recipe is a surefire winner. It’s quick, delicious, and perfect for a weeknight meal or a casual get-together. Enjoy!
