Easy Sweet and Sour Chicken
Lean chicken breast made with peppers and pineapple and cooked in with a delicious sweet and sour sauce Ready in just 30 minutes.
Servings: 6
Ingredients
- 1 tbsp groundnut oil divided
- 1 1/2 pounds boneless skinless chicken breasts
- 2 red bell peppers cut into 1-inch chunks
- 1 yellow bell pepper cut into 1-inch chunks
- 1 small yellow onion cut into 1-inch chunks
- 3 garlic cloves minced
- 1- inch knob of ginger grated or minced
- 1/4 cup low sodium soy sauce or coconut aminos liquid
- 2 tbsp honey
- 2 tbsp Worcestershire sauce
- 1 tbsp white vinegar
- 1 tbsp tomato paste
- 2 tbsp cornstarch
- 1 small pineapple or 1/4 from a big pineapple
- 2 tbsp thinly sliced green onion for serving
- 2 tsp toasted sesame seeds for serving
- Optional: cooked rice
Instructions
- Heat half a tablespoon of oil in a large pan over medium heat.
- Add prepared veggies and stir fry for 3-4 minutes, until just beginning to get tender. Set aside.
- To the same preheated skillet add garlic, ginger, and fry for 1 minute. Add in the chicken and cook, stirring frequently, until golden and cooked through.
- Meanwhile, in a small bowl, combine the soy sauce, honey, Worcestershire, vinegar, tomato paste, and cornstarch. Whisk well until cornstarch is fully dissolved.
- Pour this mixture over the cooked chicken and stir to coat, allowing it to simmer for a couple of minutes; You'll see it begins to thicken almost immediately.
- Return the cooked veggies back to the pan, together with the pineapple chunks.
- Toss everything to combine and coat with the sauce.
- Sprinkle with sesame seeds and green onion and serve over cooked rice, if desired.
Notes
- Veggies: We used red and yellow peppers, but you may add in other veggies like carrots, snow peas, mushrooms, or leeks.
- Oil: if you don't have peanut oil, you may use sesame oil.
- Garlic and ginger: we highly recommend you use fresh garlic and ginger for optimum flavor.
- Use coconut amino in place of soy sauce.
- Honey: You may use brown sugar or coconut sugar.
- Chicken: Use lean chicken breast. Other options can be boneless chicken thighs or skip the chicken and use shrimp.
- Storage: Place leftovers in a container and store them in the fridge for up to 3-4 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
- Nutritional facts: For one cup of sweet and sour chicken without rice. Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition
Serving: 1cup | Calories: 294kcal | Carbohydrates: 36g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 567mg | Potassium: 828mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1449IU | Vitamin C: 163mg | Calcium: 45mg | Iron: 2mg