Sweet and Sour Chicken with Rice
This Sweet and Sour Chicken with Rice is a vibrant, tangy, and sweet classic that's easy to make and perfect for family dinners or meal prep!
Servings: 4 servings
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 1 cup bell peppers chopped (red, green, or yellow)
- 1 cup pineapple chunks fresh or canned
- 1/2 cup onion chopped
- 1/2 cup sugar
- 1/3 cup apple cider vinegar
- 1/4 cup soy sauce use low-sodium variety if preferred
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons cornstarch
- 1/4 cup water to dissolve cornstarch
- 2 cups cooked rice
- 1 tablespoon vegetable oil for stir-frying
- salt and pepper to taste
- green onions chopped, for garnish
Instructions
Prepare the Chicken and Vegetables
- Start by cutting your chicken breast into bite-sized pieces. Chop the bell peppers and onion into similar-sized chunks to ensure even cooking. If you’re using canned pineapple, drain the juice to avoid extra liquid in the sauce.
Make the Sweet and Sour Sauce
- In a small bowl, whisk together the sugar, apple cider vinegar, soy sauce, minced garlic, and ginger. In a separate bowl, mix the cornstarch with 1/4 cup water until smooth, then add it to the sauce mixture. Set aside.
Cook the Chicken
- Heat the vegetable oil in your skillet or wok over medium-high heat. Add the chicken pieces and season lightly with salt and pepper. Stir-fry until the chicken is cooked through and lightly browned on all sides, about 5-7 minutes.
Add Vegetables and Pineapple
- Toss in the chopped onion and bell peppers. Stir-fry for 2-3 minutes until the veggies begin to soften but still retain some crunch. Add the pineapple chunks and mix gently.
Pour in the Sauce and Thicken
- Give your sauce mixture a quick stir and pour it over the chicken and veggies. Stir continuously as the sauce thickens and becomes glossy, coating every piece beautifully. This should take about 2-3 minutes.
Serve Over Rice
- Fluff your cooked rice and plate a generous scoop. Spoon the sweet and sour chicken mixture over the rice, then garnish with chopped green onions for a fresh pop of flavor and color.
Equipment
- Large Skillet or Wok
- Mixing Bowls
- Cutting board and sharp knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
Notes
- For extra crispy chicken, toss the pieces in a little cornstarch before cooking.
- Don’t overcook the bell peppers; they should be crisp-tender to keep the dish vibrant.
- If you want a thicker sauce, simply increase the cornstarch to 1.5 tablespoons.
- Make sure to stir the sauce constantly once added to avoid lumps.
- Leftover sauce can be refrigerated and used as a dip or drizzle over other dishes.