Sweet and Sour Chicken
Sweet and Sour Chicken is tender chunks of chicken with veggies and pineapple in a tangy sweet sauce. This meal comes together quickly and is so much better than takeout!
I’d say I’m pretty long-winded in most of my posts, wouldn’t you? Oftentimes, I find so much to say even about the simplest recipes. Is that good or bad? I don’t know. I guess as long as I’m not completely rambling, it’s all good!
Today I’m going to make this post short and sweet. The sweet represents this Sweet and Sour Chicken, and this post will be short as it’s been a long day. 🙂
This meal is a healthier version of popular takeout. It’s long on flavor, and bursting with fresh onion, carrots, green and red peppers, and sweet pineapple.
This isn’t take-out fare here, folks. It’s better! 🙂
Sweet and Sour Chicken
I’ve always loved sweet and sour chicken, but I don’t eat it often because it’s not the healthiest. Normally the chicken is fried, then it’s smothered in an overly sweet sauce that’s an abnormal color of red.
There’s just nothing natural about that sauce!
This Sweet and Sour Chicken is simply sautéed chicken breast, fresh pineapple, vegetables smothered in a homemade sweet and sour sauce that’s just delicious. Serve over white or brown rice for the perfect takeout fakeout!
If you make this dish, you’ll forget about those take-out places. This is super easy fare that you’re going to feel good about. That’s a promise.
I keep my promises, too. This post was short. 🙂
More chicken recipes you’ll love:
- 2 tablespoons extra virgin olive oil, divided
- 1 lb. boneless, skinless chicken breasts cut into 1" cubes
- 1 large onion, peeled and cut into 1" chunks
- 2 large carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 10 1/2 ounces packaged fresh cut pineapple, cut into 1" chunks, juice reserved for sauce
- 2 garlic cloves, minced
- sesame seeds, for garnish
For the Sauce:
- 1/2 cup ketchup
- 6 tablespoons rice wine vinegar
- 6 tablespoons brown sugar
- 2 teaspoons reduced sodium soy sauce
- 4 tablespoons reserved pineapple juice
- 1 tablespoon cornstarch
- salt and pepper, to taste
- Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Sprinkle the chicken with salt and pepper, and add it to the hot pan. Saute 5 minutes or until the chicken is cooked through. Remove from the pan and set aside.
- Add the remaining tablespoon of olive oil to the pan and heat over medium heat. Saute the onion, bell peppers, and carrots 5 minutes. Add the garlic and pineapple, and cook another 3 minutes, or until the vegetables are crisp tender. Remove from the pan and set aside.
Prepare the Sauce:
- In a small bowl, whisk together the ketchup, vinegar, brown sugar, soy sauce, and cayenne pepper. Add the sauce to the pan and cook over medium heat. In a small bowl, combine the pineapple juice with the cornstarch, and whisk until the cornstarch has dissolved. Add to the sauce, stir, and bring to a boil. Reduce the heat to medium low and add the chicken and vegetables, and stir to combine. Serve over white or brown rice!
- You can use fresh pineapple as well. Just be sure and reserve the juice for the sauce! Canned pineapple and pineapple juice would work well in a pinch.
Amount Per Serving: Calories: 347 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 65mg Sodium: 480mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 3g Sugar: 29g Sugar Alcohols: 0g Protein: 26g