Sweet n' Sour Chicken

Original Recipe by: Small Town Woman

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 4

Calories: 391kcal

Ingredients

This makes just enough sauce to cover the chicken. Double the ingredients if you like it saucey!

Sauce

• ¼ cup fresh pineapple juice

• 2 cloves Garlic minced

• 2 tablespoons water

• 2 tablespoons apple cider vinegar

• 1 tablespoon low sodium soy sauce

• 2 tablespoons brown sugar

• 2 tablespoons ketchup

• 1 tablespoon cornstarch

Sweet n' Sour Chicken

• 1¼ lbs. boneless skinless chicken breasts cut into strips

• ⅓ cup cornstarch

• 3 tablespoons vegetable or canola oil

• 1 medium onion large dice

• 1 green bell pepper seeded large dice

• 1 red bell pepper seeded large dice

• 1½ cups fresh pineapple chunks

• 2 pinches red pepper flakes

• Salt and pepper to taste

Optional: Cooked Rice or Chinese noodles

Directions

1. In a small saucepan, combine pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. On low heat, simmer until thickened, whisking frequently. Cover and remove from heat.

Coat Chicken

2. Salt the chicken. Then, in a large Ziploc bag, combine chicken and ⅓ cup corn starch. Shake until coated.

Cook Chicken

3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking any access cornstarch off the chicken. Cook until nicely browned on all sides and cooked through about 4-5 minutes. Reduce the heat if needed so the chicken does not over-brown or stick to the pan. Remove the chicken to a plate.

Cook Vegetables

4. Add 1 tablespoon of oil to the skillet over medium-high heat. Add onion and cook for 1-2 minutes. Add the peppers to the skillet and cook for an additional 2-3 minutes, stirring frequently.

Combine Ingredients

5. Reduce heat to low; add the chicken back to the pan with the peppers and onions and cook for 1 minute. Pour the sauce into the skillet, and add the pineapple, crushed red pepper, and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.

Notes

• Cut your chicken into small bite-size pieces so they cook through when browned.

• Cook the sweet and sour sauce until it is slightly thickened, as it will thicken more upon cooling.

• Use fresh bell peppers and, when seasonably possible, fresh pineapple.

• For a little kick, add 1/4 teaspoon of crushed red pepper flakes.

• Serve this dish immediately so the chicken and peppers remain crunchy and crisp. Therefore, do not mix them until you are ready to eat.

• I love pineapple, but it can quickly overpower this dish, so don’t get carried away.

• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 391kcal | Carbohydrates: 41g | Protein: 32g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 385mg | Potassium: 857mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1188IU | Vitamin C: 80mg | Calcium: 45mg | Iron: 1mg