This vibrant stir-fry delivers the perfect balance of tangy and sweet flavors in every bite. Tender pieces of chicken are marinated for depth, then quickly cooked to retain their juiciness. They are paired with a colorful medley of crisp broccoli, carrots, mushrooms, and peppers, all coated in a glossy, homemade sweet and sour sauce made with pineapple juice and rice wine vinegar. The dish comes together rapidly, making it an ideal choice for busy weeknight dinners when you want restaurant-quality results without the wait. Serve over steamed rice for a comforting, satisfying meal that appeals to both kids and adults. It&# 226;ÂÂs simple, flavorful, and uses pantry staples you likely already have on hand.
Stir-Fry Sweet ‘N Sour Chicken
Description
This vibrant stir-fry delivers the perfect balance of tangy and sweet flavors in every bite. Tender pieces of chicken are marinated for depth, then quickly cooked to retain their juiciness. They are paired with a colorful medley of crisp broccoli, carrots, mushrooms, and peppers, all coated in a glossy, homemade sweet and sour sauce made with pineapple juice and rice wine vinegar. The dish comes together rapidly, making it an ideal choice for busy weeknight dinners when you want restaurant-quality results without the wait. Serve over steamed rice for a comforting, satisfying meal that appeals to both kids and adults. It's simple, flavorful, and uses pantry staples you likely already have on hand.Ingredients
Directions
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In a bowl, mix the chicken pieces with soy sauce, sherry, and cornstarch. Allow to marinate for 30 minutes.
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While the chicken marinates, prepare all vegetables: cut broccoli into florets, drain pineapple reserving the juice, julienne carrots, slice mushrooms, slice onion into rings, and cut green pepper into chunks.
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Lightly steam or par-boil the carrots until just tender-crisp, then set aside.
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Heat 1 tablespoon of oil in a wok or large skillet over high heat.
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Add the minced garlic to the hot oil and stir-fry briefly until fragrant but not browned.
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Add the marinated chicken to the wok and stir-fry quickly until the chicken is no longer pink and cooked through.
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Remove the chicken from the wok with a slotted spoon and set aside to keep warm.
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Add the remaining 1 tablespoon of oil to the wok.
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Add the onion rings and stir-fry until they just begin to turn golden.
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Add the broccoli florets and green pepper chunks, stir-frying for 2-3 minutes until tender-crisp.
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Add the prepared carrots and sliced mushrooms, cooking for another 1-2 minutes. Do not overcook the vegetables.
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In a small bowl, mix 1 tablespoon of cornstarch, 1 tablespoon of sugar, and the reserved pineapple juice until smooth.
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Stir the rice wine vinegar into the pineapple juice mixture.
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Return the cooked chicken to the wok with the vegetables.
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Pour the pineapple chunks over the chicken and vegetables.
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Pour the pineapple juice sauce mixture into the wok, stirring constantly until the sauce thickens and coats everything evenly.
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Serve immediately over cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 37.4kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 219.6mg10%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.7g3%
- Sugars 0.5g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Preparation Tip: Have all ingredients prepped and within reach before you start cooking, as stir-frying happens quickly.
Sauce Thickness: If the sauce is too thick, add a splash of water. If too thin, mix a little more cornstarch with water and stir it in.
Vegetable Variations: Feel free to substitute other vegetables like snap peas, bean sprouts, or red bell peppers for color and crunch.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
