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To create the best sweet and sour chicken, gather these fresh ingredients. Each one plays a key role in adding flavor. - 1 lb chicken breast, cut into bite-sized pieces - 1 cup bell peppers (red, green, and yellow), diced - 1 cup pineapple chunks (fresh or canned) - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup sugar snap peas - Sauce Ingredients: - ½ cup ketchup - ¼ cup apple cider vinegar - 2 tablespoons soy sauce - 2 tablespoons cornstarch - 1 teaspoon ginger, grated - 3 tablespoons vegetable oil - Salt and pepper to taste These ingredients blend together to create a colorful and tasty meal. The chicken gives protein, while the vegetables add crunch and color. Pineapple adds the sweet touch. The sauce brings everything together with its tangy flavor. You can find these ingredients at any grocery store. This dish is easy to make, and it tastes great! {{ingredient_image_1}} Coating with Cornstarch First, take 1 pound of chicken breast. Cut it into bite-sized pieces. Place the chicken in a bowl. Add 2 tablespoons of cornstarch, along with salt and pepper. Mix well to coat each piece evenly. This will help the chicken stay crispy when cooked. Sautéing Chicken Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken pieces. Cook until golden brown, about 5 to 7 minutes. Make sure to stir occasionally. Once cooked, remove the chicken from the skillet and set it aside. Sautéing Onion and Garlic In the same skillet, add 1 tablespoon of vegetable oil. Add 1 medium diced onion and 2 minced garlic cloves. Sauté for about 3 minutes. You want the onion to turn translucent and fragrant. Adding Peppers and Sugar Snap Peas Next, add 1 cup of diced bell peppers and 1 cup of sugar snap peas to the skillet. Stir and cook for another 3 to 4 minutes. The veggies should start to soften but still have a nice crunch. Mixing in Pineapple and Chicken Now, stir in 1 cup of pineapple chunks and the browned chicken pieces. Mix everything well so the chicken and veggies combine nicely. Adding Sauce and Cooking Together In a separate bowl, mix together ½ cup of ketchup, ¼ cup of apple cider vinegar, 2 tablespoons of soy sauce, and 1 teaspoon of grated ginger. Pour this sauce over the chicken and veggies. Cook everything together for another 3 to 4 minutes. Stir occasionally until the sauce thickens and coats the chicken and vegetables well. Adjust seasoning if needed. To get the sauce just right, you need to adjust its thickness. If it seems too thin, let it cook a bit longer. The heat will help it thicken. If it's too thick, add a little water or broth. This will help balance your sauce. Balancing sweet and sour flavors is key. Use the right mix of ketchup and apple cider vinegar. If it tastes too sweet, add more vinegar. If it's too sour, add a bit more sugar. Taste as you go to get it just right. Searing chicken gives it a nice brown color and great flavor. Heat your skillet and add oil first. Cook the chicken in batches if needed. This avoids crowding the pan. Crowded chicken steams instead of sears. Stir-frying is quick and keeps the chicken juicy. Cook it on high heat for just a few minutes. This method works well for bite-sized pieces. Both methods can yield tasty results. Presentation makes your meal more inviting. Serve Sweet and Sour Chicken over fluffy rice. This adds a nice base and helps soak up the sauce. For garnishing, use extra pineapple chunks. Chopped green onions add color and freshness. You could also sprinkle sesame seeds for crunch. A beautiful plate makes the meal even better! Pro Tips Choose the Right Chicken: Opt for boneless, skinless chicken breasts for a quicker cooking time and a leaner dish. Fresh vs. Canned Pineapple: Using fresh pineapple will enhance the flavor and add a lovely texture compared to canned varieties. Perfectly Cooked Vegetables: To maintain their crunch, add the bell peppers and sugar snap peas towards the end of cooking. Thickening the Sauce: If the sauce isn't thickening to your liking, mix a little more cornstarch with water and add it to the skillet. {{image_2}} You can switch up the protein in sweet and sour chicken. Shrimp works great for a lighter dish. It cooks fast and adds a nice flavor. Just sauté it until it turns pink. Tofu is another option. Use firm tofu, and press it to remove extra water. Cut it into cubes and sauté until golden. Both options make this dish unique. You don’t have to stick to bell peppers and snap peas. Broccoli adds a nice crunch and absorbs the sauce well. Carrots bring sweetness and color. Toss in zucchini for a softer texture, or add mushrooms for an earthy taste. Feel free to mix and match your favorites. The sauce plays a big role in sweet and sour chicken. You can make your own sauce for fresh flavors. Combine ketchup, vinegar, soy sauce, and ginger for a homemade touch. Store-bought sauces can save time. Look for one with no added preservatives. Both options can make your dish shine. To keep your sweet and sour chicken fresh, place it in an airtight container. You can store it in the fridge for up to three days. Make sure it cools down before sealing the container. This helps keep the flavors intact. If you want to keep it longer, freezing is a great choice. - Refrigerator Guidelines - Store in an airtight container. - Consume within three days for best taste. - Freezer Options - Place in a freezer-safe container or bag. - It can last for up to three months. Reheating sweet and sour chicken is simple. You want to keep the chicken moist and the sauce flavorful. Here are the best methods to reheat it: - Best Methods for Reheating - Microwave: Place the chicken in a microwave-safe dish. Cover it with a damp paper towel. Heat for one to two minutes. Stir halfway through for even heating. - Stovetop: Heat a skillet over low heat. Add a splash of water or broth to keep it moist. Stir often until heated through. - Oven: Preheat to 350°F (175°C). Place the chicken in a baking dish. Cover with foil and heat for about 15 minutes or until warm. Following these steps helps ensure your dish tastes great, even as leftovers! Sweet and sour chicken is a fun dish that mixes flavors. It has juicy chicken pieces, colorful veggies, and sweet pineapple. The sauce combines ketchup, vinegar, and soy sauce, giving it a tangy punch. This dish is bright and tasty, making it a favorite for many! Yes, you can make sweet and sour chicken ahead of time. Here are some meal prep tips: - Cook the chicken and veggies separately. - Store them in airtight containers in the fridge. - Make the sauce ahead and keep it in a jar. - Combine everything when you’re ready to serve. This way, the dish stays fresh and tasty. Sweet and sour chicken pairs well with several sides. Here are some ideas: - Fluffy cooked rice to soak up the sauce. - Steamed broccoli for a healthy crunch. - Fried rice for extra flavor. - A light salad for freshness. These sides will make your meal complete and satisfying! This blog post walked you through making sweet and sour chicken. We covered key ingredients, step-by-step cooking tips, and fun variations. You learned how to store leftovers and reheat them for the best taste. Remember, you can customize this dish with different proteins or vegetables. Sweet and sour chicken is not just great for dinner but a perfect meal prep option too. Enjoy your cooking and share your delicious results!

Tropical Sweet and Sour Chicken

A vibrant dish combining chicken, bell peppers, and pineapple in a sweet and tangy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tropical
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 cup bell peppers (red, green, and yellow), diced
  • 1 cup pineapple chunks (fresh or canned)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup sugar snap peas
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 teaspoon ginger, grated
  • 3 tablespoons vegetable oil
  • to taste salt and pepper
  • as needed cooked rice, for serving

Instructions
 

  • In a bowl, mix the chicken pieces with cornstarch, salt, and pepper to coat evenly.
  • Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and sauté until golden brown, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of oil, then add the diced onion and garlic. Sauté until the onion becomes translucent (about 3 minutes).
  • Add the diced bell peppers and sugar snap peas to the skillet and continue to sauté for another 3-4 minutes until they start to soften.
  • Stir in the pineapple chunks and browned chicken pieces back into the skillet.
  • In a separate bowl, combine the ketchup, apple cider vinegar, soy sauce, and grated ginger. Mix well, then pour this sauce over the chicken and vegetables in the skillet.
  • Cook everything together, stirring occasionally, for an additional 3-4 minutes until the sauce thickens and fully coats the chicken and veggies.
  • Adjust seasoning with more salt and pepper if needed.

Notes

Serve over rice and garnish with extra pineapple and green onions.
Keyword chicken, pineapple, sweet and sour, tropical