Sweet And Sour Chicken Over Rice

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Servings: 4 servings Difficulty: Advanced
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Crispy chicken tossed in a tangy, sweet sauce with colorful vegetables, served over steamed rice.
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This Sweet and Sour Chicken is a comforting, restaurant-quality dish that brings bold flavors to your dinner table. Tender chicken breasts are coated in cornstarch for a light crispness, then stir-fried until golden. They are tossed in a glossy, homemade sauce that balances sweet pineapple, tangy vinegar, and savory soy sauce. The dish is loaded with colorful vegetables like carrots, onions, peas, and bamboo shoots, adding texture and nutrition. Served over fluffy steamed rice, it’s a perfect weeknight meal that feels indulgent yet comes together quickly. ItâÂÂs a family-friendly favorite that satisfies cravings for Asian-inspired cuisine without the wait for takeout.

Sweet and Sour Chicken Over Rice recipe image
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Sweet And Sour Chicken Over Rice

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 408.4

Description

This Sweet and Sour Chicken is a comforting, restaurant-quality dish that brings bold flavors to your dinner table. Tender chicken breasts are coated in cornstarch for a light crispness, then stir-fried until golden. They are tossed in a glossy, homemade sauce that balances sweet pineapple, tangy vinegar, and savory soy sauce. The dish is loaded with colorful vegetables like carrots, onions, peas, and bamboo shoots, adding texture and nutrition. Served over fluffy steamed rice, it&# 226;ÂÂs a perfect weeknight meal that feels indulgent yet comes together quickly. ItâÂÂs a family-friendly favorite that satisfies cravings for Asian-inspired cuisine without the wait for takeout.

Directions

  1. Cut the chicken breasts into bite-sized pieces.
  2. In a small bowl, toss the chicken pieces with 1 tablespoon of soy sauce, the white wine, and minced ginger.
  3. Coat the chicken thoroughly with 4 to 6 tablespoons of cornstarch.
  4. Heat 2 tablespoons of oil in a wok or heavy skillet over medium-high heat.
  5. Add the coated chicken and stir-fry until golden brown and cooked through.
  6. Remove the chicken from the wok and keep warm.
  7. Add the remaining 3 tablespoons of oil to the wok.
  8. Add garlic powder, sliced onion, drained bamboo shoots, and sliced carrot.
  9. Stir-fry the vegetables over medium heat until tender yet crisp.
  10. Pour in the beef bouillon broth and bring to a simmer.
  11. In a small bowl, combine sugar, 2 teaspoons of soy sauce, ketchup, and the additional tablespoon of cornstarch until smooth.
  12. Stir the sauce mixture into the pan with the vegetables.
  13. Cook over medium-high heat, stirring constantly, until the sauce reaches a boil and thickens.
  14. Return the cooked chicken to the pan.
  15. Add the vinegar, pineapple chunks, and frozen peas.
  16. Stir everything together and cook for another minute to heat through.
  17. Serve immediately over hot cooked rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 408.4kcal
% Daily Value *
Total Fat 22.4g35%
Saturated Fat 3.8g19%
Cholesterol 85.0mg29%
Sodium 428.2mg18%
Total Carbohydrate 16.7g6%
Dietary Fiber 0.6g3%
Sugars 1.2g
Protein 31.9g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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