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Sweet and Sour Chicken is a delightful dish that combines tender chicken pieces with a glossy, tangy sauce, making it a favorite for easy weeknight dinners. This recipe is not only simple to prepare but also brings a burst of flavor that will have everyone at your table asking for seconds. Served over fluffy rice and garnished with sesame seeds and green onions, it’s as visually appealing as it is delicious.
Why You’ll Love This Recipe
This Sweet and Sour Chicken recipe is a fantastic choice for busy weeknights. Its balance of sweet and tangy flavors, combined with the satisfying texture of fluffy rice, makes it a family favorite. Plus, it’s easy to make and requires minimal prep time.
- Quick and easy to prepare in under 30 minutes.
- Perfectly balanced flavors that appeal to all ages.
- Versatile—customize with your favorite vegetables.
- Great for meal prep and leftovers.
- Beautiful presentation that impresses at the dinner table.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 cup pineapple chunks, fresh or canned
- 3 green onions, sliced
- 1/2 cup sweet and sour sauce
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon sesame seeds, for garnish
How to Make Sweet and Sour Chicken
- Start by cooking the rice. In a medium saucepan, combine 1 cup of jasmine rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the rice is cooking, prepare the chicken. In a bowl, toss the diced chicken breast with cornstarch until evenly coated. This will help create a crispy texture.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Add the diced red bell pepper and pineapple chunks to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender.
- Pour the sweet and sour sauce over the chicken and vegetables, stirring to combine. Let it simmer for 2-3 minutes to heat through and thicken slightly.
- Fluff the cooked rice with a fork. Serve the sweet and sour chicken over the fluffy rice, garnishing with sliced green onions and sesame seeds.
Tips for the Best Results
- For extra crunch, consider adding snap peas or carrots along with the bell pepper.
- If you prefer a spicier kick, add a splash of hot sauce or some red pepper flakes to the sauce.
- Make sure the chicken is cooked to a safe internal temperature for optimal flavor and safety.
- Feel free to use leftover chicken or rotisserie chicken to save time.
Easy Variations
- Substitute chicken with shrimp or tofu for a different protein option.
- Add vegetables like broccoli, snow peas, or zucchini for added nutrition.
- Use a homemade sweet and sour sauce if you prefer to avoid store-bought options.
What to Serve With It
- Steamed broccoli or mixed vegetables for a healthier side.
- Egg rolls or spring rolls for a delicious appetizer.
- A simple green salad with a light vinaigrette to balance the flavors.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. If the sauce thickens upon refrigeration, add a splash of water when reheating to loosen it up.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 cup pineapple chunks, fresh or canned
- 3 green onions, sliced
- 1/2 cup sweet and sour sauce
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon sesame seeds, for garnish
Instructions:
1. Start by cooking the rice. In a medium saucepan, combine 1 cup of jasmine rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
2. While the rice is cooking, prepare the chicken. In a bowl, toss the diced chicken breast with cornstarch until evenly coated. This will help create a crispy texture.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
4. Add the diced red bell pepper and pineapple chunks to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender.
5. Pour the sweet and sour sauce over the chicken and vegetables, stirring to combine. Let it simmer for 2-3 minutes to heat through and thicken slightly.
6. Fluff the cooked rice with a fork. Serve the sweet and sour chicken over the fluffy rice, garnishing with sliced green onions and sesame seeds.
Notes: For extra crunch, consider adding snap peas or carrots along with the bell pepper.
