HOW TO MAKE SWEET AND SOUR CHICKEN RECIPE
This
is great chicken recipe sweet and sour chicken. Sweet-tart sauce covering
crispy chicken and chunks of pineapple. So delicious!
Prep
Time : 15 mins
Cook
Time : 20 mins
Servings : 4
INGREDIENTS
·
1
(8-ounce) can pineapple chunks in 100% pineapple juice
·
1/4
cup ketchup
·
2
tablespoons apple cider vinegar
·
1
tablespoon packed light brown sugar
·
1
tablespoon tamari or soy sauce
·
3
tablespoons canola oil, divided
·
1/2
medium yellow onion, cut into 1-inch pieces
·
2
medium bell peppers, cut into 1-inch pieces
·
1
pound boneless and skinless chicken thighs or breasts, cut into 1-inch pieces
·
3
tablespoons cornstarch
·
1
1/2 teaspoons kosher salt, divided
·
2
cloves garlic, minced
·
2
teaspoons peeled and minced ginger
·
Steamed
rice, for serving (optional)
EQUIPMENT
·
Measuring
cups and spoons
·
Knife
·
Cutting
board
·
Large
nonstick frying pan
·
Spatula
·
Plate
·
Mixing
bowls
·
Whisk
INSTRUCTIONS
1. Drain
the pineapple. Pour off 1/4 cup of the juice from the can of pineapple and
place in a small bowl. Drain the remaining pineapple, discard (or drink!) the
remaining juice, and set the chunks aside.
2. Make
the sweet and sour sauce. Add the ketchup, vinegar, brown sugar, and tamari or
soy sauce to the pineapple juice and whisk to combine.
3. Stir-fry
the vegetables. Heat 1 tablespoon of the oil in a large nonstick frying pan
over medium-high heat until shimmering. Add the onion and stir-fry for 1
minute. Add the bell peppers, season with 1/4 teaspoon of the salt, and
stir-fry until charred in spots, 3 to 4 minutes. While the vegetables are
cooking, coat the chicken.
4. Coat
the chicken in cornstarch. Place the chicken in a medium bowl and season with
the remaining 1 teaspoon salt. Sprinkle the cornstarch over the chicken and
toss until evenly coated.
5.
Stir-fry
the ginger and garlic. Add the garlic and ginger to the vegetables and stir-fry
until fragrant, about 30 seconds. Transfer to a plate.
6. Sear
the chicken. Heat the remaining 2 tablespoons oil in the pan over medium-high
heat until shimmering. Add the chicken and spread into an even layer. Cook
undisturbed until browned on the bottom, 3 to 4 minutes. Flip and cook
undisturbed until the chicken is browned on the second side and cooked through,
3 to 4 minutes more.
7. Simmer
with the sauce. Return the vegetables to the pan and add the pineapple chunks.
Pour the sauce into the pan.
8. Stir-fry
until sauce thickens. Stir-fry until it thickens, is glossy, and coats the
chicken and vegetables, 1 to 2 minutes. Serve over rice if desired.
NOTES
· Storage:
Leftovers can be refrigerated in an airtight container for up to 4 days.
Recipe
from thekitchn.com
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