Description

This quick and easy sweet and sour chicken is the perfect weeknight dinner. With crispy chicken coated in a glossy, tangy sauce made from pantry staples, it comes together in just 15 minutes! Serve it over steamed rice or with stir-fried veggies for a fast and flavorful meal.

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons vegetable oil
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup pineapple chunks (canned or fresh)

For the sauce:

1/3 cup ketchup
1/4 cup rice vinegar (or white vinegar)
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

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Instructions

Toss chicken pieces with cornstarch until well coated.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–6 minutes.
Add the bell peppers and pineapple chunks. Stir-fry for 2–3 minutes until slightly tender.
In a small bowl, mix together ketchup, vinegar, brown sugar, and soy sauce. Pour sauce into the pan.
Add the cornstarch slurry and stir well. Cook for 1–2 more minutes until the sauce thickens and coats the chicken evenly.
Serve hot over rice or noodles.

Notes

For extra crunch, use pre-cooked crispy chicken or bread the chicken before frying.
Swap bell peppers for your favorite veggies like broccoli or snap peas.
Double the sauce if you prefer extra saucy dishes.