Sweet and sour chicken
Sweet and sour chicken
My hubby loves Chinese food. I prefer cooking it so I can flavor it the way I want too. 😂✨
Macros located at bottom.
Recipe: 2 servings.
For chicken:
1 lbboneless, skinless chicken breast, dice cubed.
1/3 c cornstarch
vegetable oil for frying
Salt and pepper to taste
Vegetables:
1 purple onion, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
Sauce:
1/3c ketchup
2 tablespoons cider vinegar
1/3 c or brown sugar
1 tablespoon soy sauce
2 cloves garlic.
15 ¼ oz tin pineapple juice. Save Pinapple for later.
Place the cornstarch in a medium bowl, season well with salt and pepper.
Toss the chicken pieces in the cornstarch mixture until evenly coated.
heat the vegetable oil over medium-high heat.
While waiting in the oil to heat up, start on veggies. Put them into a pan and salt and pepper them. Cook til translucent or til softened. a
In a bowl whisk together the ketchup, cider vinegar, brown sugar, soy sauce, and garlic.
Pour the sauce into the skillet and bring it to a gentle simmer.
Add the pineapple pieces, reserving the juice. Adjust the sauce consistency by adding pineapple juice to taste. ( I end up using all of it but not everyone likes alot of Pinapple flavored. )
Fry the chicken pieces on all sides until golden brown. Remove the chicken and place it on a plate lined with paper towels. Once all cooked, add into the sauce and mix well.
I served with white rice.
Macros Per Serving (Divide by 2):
Calories: ~570
Protein: ~39g
Carbs: ~51g
Fat: ~22g
Sweet and sour chicken is a classic Chinese-American dish loved worldwide for its perfect balance of tangy, sweet, and savory flavors. This recipe uses boneless, skinless chicken breast coated in seasoned cornstarch for a crispy texture when fried, paired with colorful bell peppers and purple onion that add both crunch and nutrients. The homemade sauce, featuring ketchup, cider vinegar, brown sugar, soy sauce, garlic, and pineapple juice, delivers an authentic sweet and sour flavor with a delightful fruity tang from the pineapple pieces. Adjusting the amount of pineapple juice allows customization of sweetness and acidity to suit individual taste preferences. Cooking tips to enhance your dish include heating vegetable oil over medium-high heat for even frying and cooking vegetables until translucent but not mushy to retain their natural colors and crispness. Serving with steamed white rice balances the bold flavors and provides a comforting base. Nutritionally, this recipe provides approximately 570 calories per serving, with a good amount of protein (~39g) supporting muscle building and repair. Carbohydrates (~51g) come mainly from rice, vegetables, and sauce components, supplying energy, while fats (~22g) primarily come from frying oil. This makes it a well-rounded meal option for those tracking macronutrients. For a healthier twist, consider baking the coated chicken instead of frying or substituting brown rice or quinoa in place of white rice to increase fiber content. Additionally, using low-sodium soy sauce can reduce sodium levels without compromising flavor. Sweet and sour chicken is versatile and suitable for weeknight dinners, family gatherings, or meal prep. Its vibrant colors and delicious aroma make it a crowd-pleaser, and mastering this recipe allows home cooks to enjoy authentic-tasting Chinese cuisine tailored to their flavor preferences.
