Easy Sweet and Sour Chicken – Better Than Takeout
Skip the delivery—this easy sweet and sour chicken is made with simple ingredients, tossed in a vibrant sauce, and ready for dipping—bring the restaurant to your kitchen!
Servings 4
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1-inch cubes
- 1 large egg white
- Salt
- 1/3 cup orange juice
- 1/3 cup ketchup
- 2 tablespoon + 2 tsp cornstarch
- 2 tablespoon vegetable oil or light olive oil divided
- 3 tablespoon red wine vinegar
- 3 tablespoon honey
- 2 tablespoon low-sodium soy sauce
- 1 medium red bell pepper cored and chopped into 1-inch pieces
- 4 green onions ends trimmed, chopped into 1-inch pieces, divided
- 1 tablespoon peeled and minced fresh ginger
- 1 tablespoon minced garlic 3 cloves
- 1 1/2 cups fresh pineapple chunks
Instructions
- In a medium bowl, whisk together the egg white and cornstarch until the mixture is smooth and slightly frothy, which should take about 30 seconds.
- Add the chicken, sprinkle with a pinch of salt, and toss to coat it evenly. Set aside.
- In a small bowl, combine the orange juice, ketchup, red wine vinegar, honey, soy sauce, and the remaining 2 teaspoons of cornstarch. Whisk until smooth and set aside.
- Heat 1 1/2 tablespoons of oil in a 12-inch non-stick skillet over medium-high heat.
- Add the chicken and cook for about 3 minutes, until golden brown on one side. Flip the chicken and cook for an additional 3 minutes, or until fully cooked through.
- Transfer the chicken to a plate. In the same skillet, heat the remaining 1/2 tablespoon of oil over medium-high heat.
- Add the bell pepper and sauté for 2-3 minutes, until crisp-tender. Stir in about 3/4 of the green onions, along with the ginger and garlic, and cook for another 30 seconds.
- Pour the orange juice mixture into the skillet and cook, stirring constantly, until the sauce thickens, about 30-60 seconds. Add the chicken and pineapple, tossing to coat.
- Serve warm, garnished with the remaining green onions.