Sweet and Sour Chicken - Quick and Easy Recipes
I don't know about you, but sweet and sour chicken always brings me back to Friday nights when we used to grab takeout and fight over the last bite. This version? It’s just as saucy, sticky, and satisfying, but you get to wear pajamas while cooking it—total win.
It’s got that glossy, tangy sauce that clings to the chicken like it’s holding on for dear life. I tossed mine with crispy peppers and juicy pineapple, and oh wow—talk about flavor. If you're into those quick and easy recipes that still taste like a hug in a bowl, you’re gonna love this.
Perfect for easy recipes for dinner, it’s also giving 'leftover hero' energy. Honestly, I reheated some the next day, and it was still banging. Let’s get into it before my stomach growls again.
Servings: 4 servings
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon oil for frying
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small onion, chopped
- 1/2 cup pineapple chunks (fresh or canned)
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1/4 cup water
- 1 tablespoon cornstarch (for the sauce slurry)
Instructions
- Season the chicken with salt and pepper, then toss in 1 tablespoon cornstarch.
- Heat oil in a large skillet or wok over medium heat. Add chicken and cook until golden and cooked through. Remove and set aside.
- In the same pan, sauté bell peppers and onion until slightly softened.
- Add pineapple chunks and stir for another minute.
- In a small bowl, whisk together ketchup, soy sauce, rice vinegar, brown sugar, water, and cornstarch.
- Pour sauce into the pan, bring to a simmer, and cook until it thickens.
- Return the chicken to the pan, toss everything to coat, and cook for another minute until heated through.
- Serve hot over rice (or just eat it straight from the pan—I won’t judge).