This sweet and sour chicken, it is everything you want to eat today, it is better than restaurant’s take out, if you try this recipe you won’t want to order from the restaurant again. The chicken doesn’t require deep fry, and you can use fresh or canned pineapple. Add any vegetables of your choice. Let’s get started!
- Pound Chicken breast (diced)
- 2 Cups Pineapple (cubed)
- 1/2 Cup Pineapple juice
- 1 Green bell pepper (diced)
- 1 Red bell pepper (diced)
- 1 Onion (cut into chunks)
- 2 Carrots (diced)
- ¼ Cup Ketchup
- ¼ Chicken broth/stock
- 2 Tablespoons Low sodium soy sauce
- 3 Teaspoons Cornstarch
- 2 Tablespoons Rice vinegar
- 3 Tablespoons
- 1 Tablespoon Grated ginger
- Salt and pepper
Peel and cut the pineapple. Open the pineapple juice and set aside.
Dice the vegetables.
Clean the chicken and cut into chunks/diced, and season with salt and pepper. Mix and set aside.
Place a skillet/saucepan over medium-high heat and add the oil, allow to heat.
Add the chicken (in a single layer) and cook/brown on both sides for about 5 minutes. Remove onto a clean plate.
In this same pan, minced ginger, garlic, and onion.
Add the peppers, stir and cook for about 2 minutes or until the vegetables crispy. Remove onto a clean plate and set aside.
Mix pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce and the cornstarch. Make sure the cornstarch dissolves.
I forgot to add the cornstarch so I added it after I had poured the sauce.
In the same skillet used for the vegetables, pour the sauce and stir making sure you scrape all the chicken pieces sticks to the bottom of the pan and bring to a rolling boil.
Reduce the heat and add the pineapple and stir making sure the sauce coat the pineapple.
Add the vegetables and combine.
Add the chicken and mix everything to combine. Check the seasoning and add more if necessary.
Turn off the heat and simmer.
Sweet and sour chicken is ready, enjoy!
You may like Peach BBQ Chicken Thigh