Description
This Sweet and Sour Chicken features tender chicken, vibrant bell peppers, and sweet pineapple in a tangy sauce, served over brown rice or quinoa. It’s a quick, healthy meal that’s perfect for the whole family!
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup honey or maple syrup
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Cooked brown rice or quinoa, for serving
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Start by washing your hands and ensuring all your cooking surfaces are clean. This is crucial for food safety!
- In a large bowl, season the chicken pieces with salt and pepper. Use a generous pinch of each to enhance the flavor.
- Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the seasoned chicken pieces.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until its golden brown and cooked through. Check for doneness by cutting a piece in half; it should be white all the way through.
- Once cooked, remove the chicken from the skillet and set it aside on a plate to rest.
- In a small bowl, combine the soy sauce, apple cider vinegar, honey (or maple syrup), and minced garlic and ginger. Whisk until well combined.
- In another small bowl, mix the cornstarch with the water until smooth.
- Pour the soy sauce mixture into the skillet over medium heat and bring it to a gentle simmer.
- Add the cornstarch mixture to the skillet while continuously stirring. Keep stirring for about 2-3 minutes until the sauce has thickened to your desired consistency.
- In the same skillet with the sauce, add the diced onion and bell peppers. Stir them into the sauce and cook for about 3-4 minutes until they start to soften.
- Add the pineapple chunks to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
- Return the cooked chicken to the skillet and stir everything together, ensuring the chicken is well coated with the sauce and mixed with the vegetables.
- Let everything cook together for another 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary.
- While the chicken and vegetables are finishing up, prepare your brown rice or quinoa according to package instructions.
- Spoon a generous portion of rice or quinoa onto each plate.
- Top with the sweet and sour chicken mixture, including plenty of the colorful vegetables and sauce.
- If desired, sprinkle with chopped green onions and sesame seeds for added flavor and presentation.
- Serve immediately while hot, and enjoy!
Notes
- For a spicier kick, consider adding some crushed red pepper flakes or a dash of sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes