Sweet and Sour Chicken

Perfectly tangy and slightly spicy, but sweetened with pineapple juice instead of sugar. Inspired by my Dad's recipe for Sweet and Sour Pork.

Cooking Time:

1 hour

Cooking Method:

Sautée

Cuisine:

Asian

Main Ingredients:

broccoli · carrots · chicken · stock · white onion

Yield:

6-8 servings

Recipe Category:

Entree
  • Print
sweet-and-sour-chicken-2-Carley-Papi

 

Ingredients

CHICKEN

1.25 lb chicken breasts, cubed

1 egg

0.5 c flour

0.5 tsp salt

pepper

high heat oil, for cooking

 

VEGETABLES

1 white onion (small), diced large

2-3 large carrots, sliced 1/4″ thick

1 green bell pepper, diced large

1 red bell pepper, diced large

1 broccoli crown, cut in to small florets

1-2 cloves garlic, minced

1.5 tsp ginger, minced/grated

0.5 c pineapple chunks

8 oz water chestnuts, sliced

 

SAUCE

1.75 c chicken stock

0.5 c pineapple juice

1 tbsp mirin

3 tbsp seasoned rice vinegar

2 tbsp corn starch

1 tbsp sambal oelek

0.25 tsp salt

2 tsp brown sugar

1 tbsp soy sauce / tamari / liquid aminos

 

 

Instructions

  1. Chop all vegetables and cube chicken.
  2. Heat 1-2 tbsp oil in a large skillet or wok. Add onions/carrots and cook 2 minutes.
  3. Add bell peppers and cook 5-7 minutes. Add broccoli and cook for 3 more minutes. Add ginger/garlic and cook for 2 minutes.
  4. Remove all vegetables from the pan.
  5. Crack the egg in a small bowl and beat well. Mix flour/salt/pepper in a second bowl.
  6. Dip the chicken in egg. Move to the flour to toss and coat fully.
  7. Heat 3-4 tbsp more oil in the skillet.
  8. Add chicken and cook ~5 minutes per side, or until cooked through.
  9. While chicken is cooking, mix the sauce ingredients.
  10. Add all vegetables back to pan with cooked chicken. Pour sauce in and stir while cooking, until the sauce is thickened and coats everything. Add pineapple and water chestnuts, cooking for ~2 minutes or until heated through.
  11. Serve over rice or cauliflower rice.