Sweet & Sour Chicken Over Rice

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Servings: 5 Difficulty: Advanced
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Crispy cornstarch-coated chicken stir-fried with vegetables and a glossy pineapple sauce served over steamed rice.
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This classic Sweet & Sour Chicken brings the bold, balanced flavors of a takeout favorite right to your dinner table. Tender chicken breast fillets are coated in cornstarch and fried until golden and crisp, then tossed with fresh vegetables like carrots, onions, and peas. The star of the show is the vibrant sauce, a perfect harmony of sweet pineapple chunks, tart vinegar, savory soy sauce, and a hint of ketchup, thickened to a glossy finish. Serve it hot over steamed rice for a complete, comforting meal that everyone will love.

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Sweet & Sour Chicken Over Rice

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 675.5

Description

This classic Sweet & Sour Chicken brings the bold, balanced flavors of a takeout favorite right to your dinner table. Tender chicken breast fillets are coated in cornstarch and fried until golden and crisp, then tossed with fresh vegetables like carrots, onions, and peas. The star of the show is the vibrant sauce, a perfect harmony of sweet pineapple chunks, tart vinegar, savory soy sauce, and a hint of ketchup, thickened to a glossy finish. Serve it hot over steamed rice for a complete, comforting meal that everyone will love.

Ingredients

Directions

  1. Cut the chicken breast fillets into bite-sized pieces.
  2. In a bowl, toss the chicken pieces with 1 tablespoon of soy sauce, white wine, and minced ginger.
  3. Coat the chicken pieces thoroughly with 4 to 6 tablespoons of cornstarch.
  4. Heat 2 tablespoons of vegetable oil in a wok or heavy skillet over medium-high heat.
  5. Add the coated chicken to the hot oil and stir-fry until golden brown and cooked through.
  6. Remove the chicken from the skillet and set aside, keeping it warm.
  7. Slice the onion and carrot into thin pieces or shred the carrot.
  8. Heat the remaining 3 tablespoons of oil in the same skillet over medium heat.
  9. Add the garlic powder, sliced onion, bamboo shoots (if using), and carrots to the skillet.
  10. Stir-fry the vegetables until they are tender yet still crisp.
  11. Stir the beef bouillon into the vegetables in the pan.
  12. In a small bowl, combine sugar, 2 teaspoons of soy sauce, ketchup, and the additional tablespoon of cornstarch.
  13. Pour the sauce mixture into the skillet with the vegetables.
  14. Cook over medium-high heat, stirring constantly, until the sauce comes to a boil and thickens.
  15. Return the reserved chicken to the skillet along with the vinegar, pineapple chunks, and frozen peas.
  16. Stir everything together until well combined and heated through.
  17. Serve the sweet and sour chicken mixture over hot cooked rice.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 675.5kcal
% Daily Value *
Total Fat 27.2g42%
Saturated Fat 5.6g28%
Cholesterol 108.4mg37%
Sodium 510.7mg22%
Total Carbohydrate 65.4g22%
Dietary Fiber 4.5g18%
Sugars 38.4g
Protein 41.3g83%

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

Keywords: sweet and sour, chicken, rice, stir fry, pineapple, ginger, soy sauce, cornstarch, carrot, onion, peas, vinegar, ketchup, weeknight dinner, comfort food, asian inspired, crispy chicken, family meal, easy recipe, dinner
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