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This Sweet and Sour Chicken is a colorful and flavorful dish that pairs crispy chicken with a tangy sauce and vibrant vegetables. The combination of pineapple, red bell peppers, and a zesty sauce makes it a standout, perfect for serving over rice for a satisfying meal.
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Sweet and Sour Chicken

This Sweet and Sour Chicken is a colorful and flavorful dish that pairs crispy chicken with a tangy sauce and vibrant vegetables. The combination of pineapple, red bell peppers, and a zesty sauce makes it a standout, perfect for serving over rice for a satisfying meal.
Course Dinner, Lunch
Cuisine American
Keyword Sweet and Sour Chicken
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.