My nanny kids love Chinese take-out! That’s why I tried this homemade sweet and sour chicken recipe for them. Made with pineapple, onion, bell peppers, and chicken sauteed in a sweet and sour sauce, this dish is best served with steamed rice.
You Will Need:
20 ounce can pineapple chunks in 100% pineapple juice (I used fresh pineapple and reserved the juice)
½ tablespoon corn starch
¼ cup packed brown sugar
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 tablespoon ketchup
1/2 teaspoon fresh minced ginger
1 ½ lbs. boneless, skinless chicken breasts cut into ¾-inch cubes
2 teaspoons kosher salt
2 tablespoons corn starch
Salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped into ¾-inch pieces
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cups steamed rice
What to Do:
1. Pour out the pineapple juice from the can into a small sauce pan. Or reserved juice after chopping fresh pineapple.
2. Add the corn starch and whisk until the corn starch has dissolved.
3. Whisk in the brown sugar, cider vinegar, soy sauce, ketchup, and ginger or use a blender.
4. Heat the sauce pan on medium high heat. Allow the sauce to come to a low simmer and reduce the heat to medium low. Cook the sauce for 3-5 minutes until it thickens. Set the sauce aside.
5. Massage the chicken with the salt. Then transfer the chicken to a sealable container and bag. Add the cornstarch. Seal the container and shake until the chicken is coated.
6. Heat a wok or large frying pan on high heat. Add the oil followed by the chicken. Cook the chicken for 5-6 minutes until cooked through. Lightly season with salt and pepper.
7. Remove the chicken to a plate or bowl.
8. Add the onions and bell peppers to the hot wok. Lightly season with salt and pepper.
9. Cook the vegetables for 3-4 minutes, stirring occasionally.
10. Add the pineapple chunks, chicken, and sauce. Cook the stir-fry for 3 minutes.
11. Serve with steamed rice
Recipe from Kitchen Explorers
Photo by Stephanie Felzenberg