Sweet and Sour Chicken
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 is going to be different –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 Sweet and Sour Chicken is a healthy meal that’s long on flavor, and it’s bursting with fresh onion, carrots, green and red peppers, and sweet pineapple. This isn’t take-out fare here, folks. It’s better! 🙂
Last week I saw a recipe for Lighter Sweet and Sour Chicken on the blog Gimme Some Oven. It resonated with me because I’ve always loved the flavors in sweet and sour chicken, but it’s horrible for you as the chicken is completely deep fried. I’d go so far as to say it pretty much grosses me out now if I eat it in a restaurant. I’m into some fried food, but beyond french fries, calamari, and few stray others, most of it is too much grease for me. I also don’t fry unless it’s crispy sage leaves or something simple like that, because I’m afraid of the clean-up. I’m lazy, I tell you. 😆 No frying here — just chicken breast sauteed in a pan.
This Sweet and Sour Chicken is simply chicken breast, fresh pineapple, vegetables, and sauce that’s so delicious smothered over a bed of white or brown rice. I made it extra saucy, because that’s the way we like it here. 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. 😉
- 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, halved, cut on diagonally into ¼" slices
- 1 red bell pepper, cut into 1" pieces
- 1 green bell pepper, cut into 1" pieces
- 10½ ounces packaged fresh cut pineapple, cut into 1" chunks, juice reserved for sauce
- 2 garlic cloves, minced
- sesame seeds, for garnish
- ½ cup ketchup
- 6 tablespoons rice wine vinegar
- 6 tablespoons brown sugar
- 2 teaspoons reduced sodium soy sauce
- pinch cayenne pepper
- 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.
- 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!
Recipe adapted from Gimme Some Oven's Lighter Sweet and Sour Chicken.