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–+ servings
sweet and sour chicken

Delicious Sweet and Sour Chicken in 30 Minutes or Less

This sweet and sour chicken recipe is quick, easy, and customizable, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken breast Substitute with chicken thighs for a juicier experience.
  • 1/4 cup Cornstarch For coating the chicken.
  • 2 tablespoons Vegetable oil For frying the chicken.
For the Vegetables
  • 1 medium Onion Can substitute with shallots.
  • 1 medium Red bell pepper Consider using orange or green peppers.
  • 1 medium Yellow bell pepper Can replace with extra red pepper if needed.
For the Sauce
  • 1/2 cup Ketchup Base of the sauce; reduce for less sweetness.
  • 1/4 cup Cider vinegar Can use rice vinegar as an alternative.
  • 1/4 cup Brown sugar Can substitute with honey or coconut sugar.
  • 1/4 cup Soy sauce Use tamari for gluten-free option.
For Flavoring
  • 1 tablespoon Fresh ginger Substitute with 1 teaspoon of ground ginger if needed.
  • 2 cloves Garlic Use powdered garlic as a last resort.
For a Tropical Touch
  • 1 cup Pineapple pieces Can substitute with mango or peaches.

Equipment

  • Skillet
  • Medium Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Cut the chicken breast into bite-sized pieces. Combine cornstarch, salt, and pepper in a medium bowl, and coat chicken evenly. Set aside.
  2. Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in batches, frying until golden brown for about 6-8 minutes. Transfer to a plate.
  3. Sauté Onions: In the same skillet, add more oil if necessary and sauté sliced onions for about 2-3 minutes until they’re translucent and fragrant.
  4. Cook Bell Peppers: Add chopped red and yellow bell peppers to the skillet, stir-fry for another 3-4 minutes until slightly softened.
  5. Make Sauce: Whisk together ketchup, cider vinegar, brown sugar, soy sauce, ginger, and garlic in a separate bowl. Pour into the skillet and simmer for about 2-3 minutes.
  6. Combine: Add the fried chicken back to the skillet, coat with the sauce, and simmer for another 5-6 minutes until heated through.
  7. Serve: Ladle the sweet and sour chicken over steamed jasmine rice or noodles, and garnish with green onions or sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 15gVitamin A: 250IUVitamin C: 100mgCalcium: 20mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat with a splash of water to maintain moisture.

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