Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.

Sweet and Sour Chicken

vegetable oil

chicken breasts,

Salt and pepper

red bell pepper

green bell pepper

pineapple

brown sugar

rice wine vinegar

chicken broth

cornstarch,

rice,

Food Network Kitchen’s Sweet and Sour Chicken.

In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.

Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Delicious. My family really enjoyed  it. Very simple to make and flavorful.  

It’s a good “base” if you never made it before… it needs more flavor… <br />Definitely fry the chicken (which i cubed) so you can get a bit of everything in one bite, do not over cook it (i made that mistake the first time, trying to give it color but it made it dry) instead try sazón Goya seasoning) i used 1/4 of a packet. Also, I used a mix of  1:1 table spoon ratio of corn starch and water, just doble if needed as a mix to coat my chicken before frying (it’s a lighter batter than the usual flour). I added baby carrots (when you add the peppers) sliced diagonally, maybe sugar snap peas, a pinch of red pepper flakes, 2 table spoons of graded ginger, 2 cloves of garlic, graded, reduce the corn starch mix to 1:1, 4 its just too much…everything else the same. Worked really well for me! 

sweet and sour chicken

Cook Time: 30 minutes

Total: 30 minutes

Servings: 3

Cost: $12.79 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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