Sweet and Sour Chicken With Pineapple and Peppers
Sweet and Sour Chicken With Pineapple and Peppers might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $1.42 per serving. One portion of this dish contains around 16g of protein, 2g of fat, and a total of 257 calories. 18 people have made this recipe and would make it again. It is brought to you by Olgas Flavor Factory. Head to the store and pick up garlic cloves, onion, high smoke point oil, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It is a rather inexpensive recipe for fans of Chinese food. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 63%, this dish is good. Try Baked Sweet and Sour Chicken, Pineapple Carrots and Bell Peppers, Hawaiian-Style Sweet-and-Sour Roasted Pineapple and Bell Peppers, and Sweet and Sour Chicken and Bell Peppers #pepperparty for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
¼ cup apple cider vinegar
¼ cup brown sugar (or honey)
2 chicken breast halves, cut into ¾ - 1 inch pieces
1 Tablespoon cornstarch
3 Tablespoons cornstarch
2-3 garlic cloves, minced
1 small jalapeño pepper, seeded and thinly sliced
2 Tablespoons ketchup
1 large onion, cut into large chunks
½ cup orange juice
1½ cups fresh pineapple, cut into ½ inch chunks
½ cup pineapple juice
salt, to taste
1 Tablespoon scallions (green onions), thinly sliced
2 Tablespoons soy sauce
2-4 Tablespoons soy sauce (I used 3 Tablespoons)
1½ bell peppers (I used 1 red and ½ yellow bell peppers), cut into 1 inch pieces
3 Tablespoons high smoke point oil, divided (I used avocado oil, but you can use canola, vegetable, grapeseed, coconut oil, etc.)
Equipment:
bowl
measuring cup
whisk
frying pan
Cooking instruction summary:
Prep all the ingredients ahead of time, because once you start cooking, it will go very fast. I also like serving this dish with rice, so I start the rice first, before I start making this dish, so that it's all ready to be served together.Combine the chicken, 2 Tablespoons oil, soy sauce and cornstarch in a medium bowl and allow it to stand for about 10 minutes, while you chop the rest of the vegetables.Whisk all the sauce ingredients together in a large liquid measuring cup until thoroughly combined. The sauce is very adjustable. I made it according to my own taste preferences, but you can add more brown sugar if you want it sweeter, or more vinegar if you want it to have a more "sour" flavor.Heat a Tablespoon of oil in a 12 inch nonstick skillet to medium heat to medium high heat and then cook the chicken in two batches, about 2-3 minutes per side, until golden brown. Set the chicken aside.In the same skillet, add the remaining Tablespoon of oil and add the onions, cooking for 2-4 minutes, on medium high heat, until the onions are just starting to turn golden.Add the bell peppers and the jalapeo. Season with salt to taste. Cook for another 3-5 minutes, until the peppers soften.Add the pineapple and cook for 2-3 minutes.Pour in the sauce into the skillet. Bring the sauce to a boil and then reduce to a simmer, cooking the sauce until it thickens, just 3-5 minutes.Add the chicken to the skillet, mixing to combine, so that the sauce coats the chicken and keep it on the heat for just a few minutes until the chicken warms through. Serve over rice. Garnish with green onions.
Step by step:
1. Prep all the ingredients ahead of time, because once you start cooking, it will go very fast. I also like serving this dish with rice, so I start the rice first, before I start making this dish, so that it's all ready to be served together.
2. Combine the chicken, 2 Tablespoons oil, soy sauce and cornstarch in a medium bowl and allow it to stand for about 10 minutes, while you chop the rest of the vegetables.
3. Whisk all the sauce ingredients together in a large liquid measuring cup until thoroughly combined. The sauce is very adjustable. I made it according to my own taste preferences, but you can add more brown sugar if you want it sweeter, or more vinegar if you want it to have a more "sour" flavor.
4. Heat a Tablespoon of oil in a 12 inch nonstick skillet to medium heat to medium high heat and then cook the chicken in two batches, about 2-3 minutes per side, until golden brown. Set the chicken aside.In the same skillet, add the remaining Tablespoon of oil and add the onions, cooking for 2-4 minutes, on medium high heat, until the onions are just starting to turn golden.
5. Add the bell peppers and the jalapeo. Season with salt to taste. Cook for another 3-5 minutes, until the peppers soften.
6. Add the pineapple and cook for 2-3 minutes.
7. Pour in the sauce into the skillet. Bring the sauce to a boil and then reduce to a simmer, cooking the sauce until it thickens, just 3-5 minutes.
8. Add the chicken to the skillet, mixing to combine, so that the sauce coats the chicken and keep it on the heat for just a few minutes until the chicken warms through.
9. Serve over rice.
10. Garnish with green onions.
Nutrition Information:
covered percent of daily need
