This classic takeout favorite brings the perfect balance of sweet, sour, and savory flavors to your dinner table. Tender bites of boneless chicken are stir-fried until golden and coated in a glossy, zesty sauce made with ketchup, cider vinegar, and brown sugar. The addition of juicy pineapple chunks, crisp bell peppers, and crunchy water chestnuts adds delightful texture and freshness to every bite. It&# 226;ÂÂs a comforting, family-friendly meal that comes together quickly, making it ideal for busy weeknights or festive gatherings. Serve it over warm chow mein noodles or steamed rice for a satisfying and colorful feast that everyone will love.
Festive Sweet & Sour Chicken
Description
This classic takeout favorite brings the perfect balance of sweet, sour, and savory flavors to your dinner table. Tender bites of boneless chicken are stir-fried until golden and coated in a glossy, zesty sauce made with ketchup, cider vinegar, and brown sugar. The addition of juicy pineapple chunks, crisp bell peppers, and crunchy water chestnuts adds delightful texture and freshness to every bite. It&# 226;ÂÂs a comforting, family-friendly meal that comes together quickly, making it ideal for busy weeknights or festive gatherings. Serve it over warm chow mein noodles or steamed rice for a satisfying and colorful feast that everyone will love.Ingredients
Directions
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Cut the boneless, skinless chicken into bite-sized pieces.
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Dice one medium bell pepper and one small yellow onion into bite-sized chunks.
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Drain the pineapple chunks, reserving the juice from the can.
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In a bowl, combine the reserved pineapple juice with ketchup, cider vinegar, brown sugar, cornstarch, and soy sauce; whisk until smooth.
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Heat vegetable oil in a wok or large skillet over medium-high heat.
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Add the chicken pieces to the hot skillet and stir-fry for 3-4 minutes until cooked through and lightly browned.
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Remove the cooked chicken from the skillet and set aside on a plate.
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Add the diced bell pepper and onion to the skillet; stir-fry for 2-3 minutes until slightly softened but still crisp.
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Add the drained water chestnuts to the skillet with the vegetables.
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Pour the sauce mixture into the skillet, stirring constantly to combine with the vegetables.
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Continue cooking and stirring until the sauce comes to a boil and thickens, about 1-2 minutes.
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Return the chicken and pineapple chunks to the skillet; toss everything together and heat through for 1 minute.
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Serve hot over warmed chow mein noodles or steamed rice.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 159.8kcal
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 814.8mg34%
- Total Carbohydrate 31.0g11%
- Dietary Fiber 1.5g6%
- Sugars 24.0g
- Protein 1.1g3%
* 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
For best results, ensure the chicken is cut into uniform pieces so it cooks evenly.
If the sauce is too thick, add a splash of water or chicken broth. If it is too thin, mix a little more cornstarch with water and stir it in.
You can substitute fresh pineapple for canned, but you may need to reduce the sugar slightly as fresh pineapple can vary in sweetness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the sauce from separating.
Feel free to add other vegetables like broccoli florets or carrots for extra nutrition and color.
