Sweet and Sour Chicken Stir-Fry
A quick and flavorful stir-fry dish combining tender chicken, colorful bell peppers, and a delightful sweet and sour sauce.
Ingredients
Main Ingredients
- 1 lb Chicken Breast, boneless and skinless Thighs can add more flavor if you prefer.
- 1 red Bell Pepper Sweet and crunchy; can substitute with broccoli or snap peas.
- 1 green Bell Pepper Sweet and crunchy; can substitute with broccoli or snap peas.
- 1 cup Pineapple Chunks, fresh or canned For signature sweetness; can substitute with stewed apples.
- 1/4 cup Soy Sauce Low-sodium version available.
- 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
- 2 cloves Garlic, minced Can substitute with minced ginger.
- 1 teaspoon Ginger, grated Definite flavor booster.
- 2 tablespoons Cornstarch Can be swapped with arrowroot for gluten-free version.
- 2 tablespoons Vegetable Oil For frying; sesame oil can add an extra layer of flavor.
Instructions
Preparation
- Cut the chicken into bite-sized pieces. Slice the bell peppers into strips and drain the pineapple if using canned.
Sauce Preparation
- In a small bowl, whisk together soy sauce, rice vinegar, and cornstarch until smooth.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until golden brown and no longer pink inside.
- Add minced garlic and grated ginger to the skillet and cook until aromatic.
- Toss in the sliced bell peppers and pineapple. Stir-fry for 3-4 minutes until the peppers are slightly tender.
- Pour the sweet and sour sauce over the stir-fry and toss to coat. Let bubble for 2-3 minutes until the sauce thickens.
- Remove from heat and serve over fluffy rice or noodles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze for up to 3 months. For extra flavor, marinate the chicken in soy sauce and ginger for 15-30 minutes before cooking.