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- 1 lb boneless chicken breast - 1 cup pineapple chunks - 1 bell pepper (red or yellow) - 1 medium onion - 1 cup sugar snap peas - 3 tablespoons soy sauce - 4 tablespoons apple cider vinegar - 1 tablespoon ketchup - 1 tablespoon honey - 1 tablespoon cornstarch - Olive oil - Salt and pepper - Sesame seeds When I make sweet and sour chicken, I always start with fresh, quality ingredients. The chicken breast is my main protein. It gives a nice texture. I chop it into bite-sized pieces. For sweetness, I use pineapple chunks. They can be fresh or canned, but I drain canned ones. Next, I pick a bell pepper. Red or yellow works best. They add color and sweetness. I also slice a medium onion. It adds flavor and aroma. For crunch, I add sugar snap peas. They keep their snap when cooked. Now, for the sauce, I mix soy sauce, apple cider vinegar, ketchup, honey, and cornstarch in a bowl. This blend creates the perfect tangy flavor. I make sure to whisk it well. I also keep olive oil handy for cooking. A pinch of salt and pepper brings out all the flavors. Finally, I top it all with sesame seeds for a nice finish. These ingredients are simple yet flavorful. They make sweet and sour chicken a hit at dinner! {{ingredient_image_2}} - In a medium bowl, whisk together: - 3 tablespoons soy sauce - 4 tablespoons apple cider vinegar - 1 tablespoon ketchup - 1 tablespoon honey - 1 tablespoon cornstarch - A pinch of salt and pepper This mix creates a tangy sauce. Set it aside for later. - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. - Once hot, add 1 pound of diced chicken breast. - Cook for about 5-7 minutes. Stir often until the chicken turns golden brown. - Add 1 sliced medium onion and 1 diced bell pepper to the skillet. - Cook for 3-4 minutes. Stir frequently until the veggies soften and smell great. - Now, add 1 cup of pineapple chunks and 1 cup of trimmed sugar snap peas. - Stir gently to combine. Cook for another 2 minutes. This helps the flavors mix. - Pour the sweet and sour sauce over the chicken and veggies. - Stir well to coat everything. Cook for an additional 2-3 minutes until the sauce thickens. - Plate the sweet and sour chicken over cooked jasmine rice. - Finish with a sprinkle of sesame seeds for a nice crunch and look. - Cook the chicken for 5-7 minutes. - Ensure it turns golden brown and is fully cooked. - Use a meat thermometer; it should reach 165°F (74°C). Cooking time matters. If cooked too long, the chicken can dry out. If undercooked, it can be unsafe to eat. Always cut a piece to check for doneness. The meat should be white, with no pink remaining. - Adjust the sweetness by adding more honey. - Balance acidity with apple cider vinegar. - Taste the sauce before adding it to the dish. Each ingredient plays a role in flavor. Sweetness from honey and tang from vinegar create a great balance. Taste as you go. You can add a bit of salt for depth or more honey for sweetness. - Serve the dish in a large bowl to show its colors. - Use lime wedges for a fresh touch. - Garnish with sesame seeds for crunch. Visual appeal matters. A colorful dish invites the eye. Garnishes like green onions add flair and flavor. Always think about how the food looks on the plate. Pro Tips Use Fresh Ingredients: Fresh chicken, vegetables, and pineapple will elevate the flavor of your dish, making it more vibrant and delicious. Adjust the Sweetness: Tailor the amount of honey in the sauce to your preference for sweetness; you can make it sweeter or tangier based on your taste. Thicken the Sauce: For a thicker sauce, let it simmer a bit longer after adding it to the skillet, stirring frequently to prevent sticking. Serving Suggestions: Serve this dish with lime wedges on the side for an extra zesty kick, and consider toping with sliced green onions for added freshness. {{image_4}} For a vegetarian sweet and sour dish, you can swap chicken for tofu or tempeh. Tofu absorbs flavors well and offers a nice texture. Tempeh adds a nutty taste, which many enjoy. When cooking, first press the tofu to remove excess water. Cut it into bite-sized pieces. Heat your skillet and add olive oil. Cook the tofu until golden brown, similar to how you would cook chicken. Then follow the same steps as in the original recipe. The sauce will still shine through and make the dish tasty. Different cultures have their own sweet and sour styles. Chinese sweet and sour chicken is popular, but many countries have their twist. In Thailand, you might find more tropical fruits, like mango. In Vietnam, they use fish sauce for depth. Each region can change the flavors using local ingredients. This can include different types of vinegar, like rice vinegar, or unique spices. Exploring these variations can make your dinner even more exciting! Using seasonal ingredients can make your sweet and sour dish fresh and vibrant. In summer, consider adding zucchini, bell peppers, or fresh corn. These vegetables add crunch and color. In fall, you might try using squash or apples for a twist. The sweetness from these fruits can enhance the dish's flavor. Always think about what is fresh in your area. Adjusting your recipe with seasonal produce can create a delightful meal every time! To keep your sweet and sour chicken fresh, use airtight containers. Glass or plastic containers work great. Store the leftovers in the fridge. They stay good for about three days. Reheat your sweet and sour chicken in the microwave or on the stove. If using the microwave, cover the dish to keep moisture in. On the stove, use low heat. Stir often to avoid burning. This keeps the chicken juicy and prevents sogginess. You can freeze sweet and sour chicken for later. Pack it in freezer-safe bags or containers. Make sure you remove as much air as possible. This helps prevent freezer burn. To defrost, place it in the fridge overnight. You can also use the microwave if you're in a hurry. Heat it gently to keep the flavors intact. You can serve this dish with tasty sides. Here are some great options: - Steamed Jasmine Rice: It soaks up the sauce well and is a classic choice. - Fried Rice: A flavorful twist that pairs nicely with the sweet and sour flavors. - Noodles: Try egg noodles or rice noodles for a fun texture. - Vegetable Stir-Fry: This adds color and nutrition to your meal. Yes, you can prep this dish ahead of time. Here are some tips: - Meal Prep: Cook the chicken and veggies, then store them separately. - Storing: Keep the chicken and sauce in an airtight container in the fridge. - Reheating: Warm it in a pan over low heat. Add a splash of water to keep it moist. You can easily make this gluten-free. Here’s how: - Substituting Soy Sauce: Use tamari instead of regular soy sauce. Tamari is gluten-free. - Other Options: Coconut aminos is another tasty, gluten-free substitute. If you want to add some heat, here are my suggestions: - Adding Spice Elements: Mix in red pepper flakes or chili paste into the sauce. - Recommendations for Heat Levels: Start with a small amount, then taste. Add more as needed. This recipe shows how to make sweet and sour chicken with ease. You start with fresh ingredients like chicken, pineapple, and veggies. The simple sauce ties it all together. Remember to cook the chicken well and adjust flavors to your liking. You can even switch to tofu for a vegetarian version. Enjoy this dish with your favorite sides. It's easy to store and reheat. I hope you feel inspired to try it out! Cooking should be fun and rewarding.

Tangy Tropical Sweet and Sour Chicken

A vibrant dish featuring tender chicken, sweet pineapple, and colorful vegetables in a tangy sauce, served over jasmine rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tropical
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless chicken breast, diced into bite-sized pieces
  • 1 cup pineapple chunks (fresh or canned, drained if canned)
  • 1 whole bell pepper (choose red or yellow for sweetness), diced
  • 1 medium onion, sliced thinly
  • 1 cup fresh sugar snap peas, trimmed
  • 2 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch (for thickening)
  • 1 tablespoon honey (for sweetness)
  • to taste salt and pepper
  • 1 tablespoon sesame seeds (for garnish)
  • as needed cooked jasmine rice (for serving)

Instructions
 

  • Prepare the Sauce: In a medium mixing bowl, whisk together the soy sauce, apple cider vinegar, ketchup, cornstarch, honey, and a pinch of salt and pepper until well combined. This mixture will become your tangy sweet and sour sauce. Set it aside for later use.
  • Cook the Chicken: In a large skillet or wok, heat the olive oil over medium-high heat. Once the oil is hot, add the diced chicken pieces to the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken turns golden brown and is cooked through.
  • Add the Vegetables: Incorporate the sliced onion and diced bell pepper into the skillet with the chicken. Sauté the mixture for 3-4 minutes, mixing frequently, until the vegetables soften and become fragrant.
  • Combine with Pineapple and Peas: Add the pineapple chunks and sugar snap peas to the skillet. Cook for an additional 2 minutes, stirring gently to allow the flavors to meld and the vegetables to warm through.
  • Finish with the Sauce: Pour the prepared sweet and sour sauce over the chicken and vegetable mixture in the skillet. Stir thoroughly to ensure all the ingredients are well coated with the sauce. Continue to cook for another 2-3 minutes, or until the sauce thickens slightly, creating a glossy coating.
  • Final Touches: Once everything is blended well and heated through, remove the skillet from the heat.
  • Serve: Plate the sweet and sour chicken over a generous bed of cooked jasmine rice. Finish with a sprinkle of sesame seeds on top for a delightful crunch and visual appeal.

Notes

Consider serving the dish in a large bowl to showcase the vibrant colors of the ingredients. You can accompany it with lime wedges for an extra burst of freshness and garnish with chopped green onions if desired.
Keyword chicken, pineapple, sweet and sour, tropical