Sweet and Sour Chicken

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Sweet and Sour Chicken
courtesy of Good Fast Eats from Belly Full

Ingredients

  • 1-1/2 tbsp cornstarch, divided
  • 1 tbsp water
  • 1/3 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 3 tbsp ketchup
  • 1-1/2 tbsp soy sauce
  • 1 (8-oz.) can pineapple chunks, drained, juice reserved
  • 1 tbsp vegetable oil
  • 1-1/2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • salt and pepper
  • 1 small red bell pepper, cut into 1-inch pieces
  • 1 small green bell pepper, cut into 1-inch pieces
  • 1 small sweet onion, cut into 1-inch pieces
  • cooked white rice, for serving

Method

In a medium bowl, whisk together 1 tablespoon of the cornstarch and water, until combined. Whisk in the rice wine vinegar, brown sugar, ketchup, soy sauce, and reserved pineapple juice.

In a large nonstick skillet, heat the oil over medium-high. Toss the chicken with the remaining 1/2 tablespoon cornstarch, and season with salt and pepper. Add to the skillet and cook without stirring for 2-3 minutes. Mix and continue to sauté for another 6-7 minutes. With a slotted spoon, transfer chicken to a plate and set aside.

Add red bell pepper, green bell pepper, and onion to the skillet. Cook for 3 minutes until vegetables soften and get a bit charred. Season with salt and pepper. Pour in the sweet and sour mixture, along with the pineapple chunks. Cook for another 1-2 minutes to warm through and allow sauce to thicken. Add chicken back to skillet and stir to combine.

Serve over cooked white rice.

NOTES

I cannot remember how many years it’s been since I had takeout sweet and sour – mostly because it was usually so greasy and goopy that it no longer had any appeal.

But THIS one. This is way, way better – light and fresh, easy, delicious. Big thanks to Belly Full for making me remember why I loved this dish in the first place.

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