Sweet and Sour Chicken Stir-Fry
A comforting classic that brings together tender chicken, vibrant vegetables, and a sweet and tangy sauce in under 30 minutes.
Ingredients
For the Stir-Fry
- 1 pound Chicken Breast, cut into bite-sized pieces Tender and juicy breast meat works best.
- 1 each Bell Peppers (red and green), sliced thinly Adds color and crunch.
- 1 cup Pineapple Chunks, canned or fresh The sweetness balances the savory elements.
- 1 medium Onion, chopped A touch of sweetness enhances the dish.
- 2 cloves Garlic, minced Adds a fragrant depth.
- 1 tablespoon Ginger, freshly grated Brightens the flavor profile.
For the Sauce
- 1/4 cup Soy Sauce A classic umami component.
- 1/4 cup Vinegar (rice or apple cider) Provides tanginess.
- 1/4 cup Ketchup An unconventional but delicious sweetening agent.
- 2 tablespoons Cornstarch Great for thickening the sauce.
Other
- 2 tablespoons Vegetable Oil For frying. Choose a high smoke point oil like canola or peanut oil.
Instructions
Preparation
- In a bowl, mix soy sauce, vinegar, ketchup, and cornstarch until smooth. Set aside for later.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Cooking
- Add the chicken pieces to the skillet, cooking until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same pan, add the onions, garlic, and ginger, sautéing until fragrant, about 1-2 minutes. Toss in the bell peppers and pineapple, cooking for an additional 3 minutes until they soften slightly.
- Return the chicken to the skillet; pour the sauce over the mixture. Stir well to coat everything and let it cook for another 3-5 minutes until the sauce thickens and bubbles.
Serving
- Remove from heat, and serve over steamed rice or noodles for a delightful meal!
Notes
Make it healthier with low-sodium soy sauce or cauliflower rice. For added crunch, toss in cashews or sesame seeds before serving.