Sweet and Sour Chicken

Why Make This Recipe

Easy Sweet and Sour Chicken is a fantastic dish that’s perfect for busy weeknights. It’s simple to prepare and doesn’t require any battering, making it a lighter option. The vibrant colors from the veggies and the blend of sweet and savory flavors will please everyone at the table. Plus, it’s a healthier take on the classic dish since there’s no deep frying involved. You get all the deliciousness without the extra fuss!

How to Make Easy Sweet and Sour Chicken

Making this dish is straightforward and quick. Just follow the steps below, and you’ll have a delightful meal ready in no time.

Ingredients

• 2 to 3 pounds boneless skinless chicken breasts (sliced thin)
• 2 teaspoons baking soda
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons neutral oil (like vegetable or canola)
• 2 teaspoons sesame oil
• 1 large white onion (cut into bite-sized squares)
• 1 large green bell pepper (cut into bite-sized squares)
• 1 large red bell pepper (cut into bite-sized squares)
• 2 tablespoons ginger (minced)
• 4 large garlic cloves (minced)
• 1 cup chicken broth
• ½ cup low sodium soy sauce
• ½ cup ketchup
• ½ cup dark brown sugar
• 3 tablespoons rice wine vinegar (or apple cider vinegar)
• 2 tablespoons cornstarch (for slurry)
• 2 tablespoons water (for slurry)
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes

Directions

1. Add the sliced chicken to a large bowl, and sprinkle with baking soda and cornstarch. Pour in the cold water and mix everything together until evenly coated. Set aside for at least 15 minutes.
2. In a large skillet or wok, heat the neutral oil over medium heat. Sear the chicken in batches until it’s fully cooked, then remove it from the pan and set aside.
3. In the same wok, heat the sesame oil over medium heat. Sauté the onion and bell peppers until fragrant and slightly softened. Add the minced garlic and ginger, cooking briefly until aromatic.
4. Pour in the chicken broth, soy sauce, ketchup, dark brown sugar, and rice wine vinegar. Stir to combine and let the mixture simmer for about 2 to 3 minutes to meld the flavors.
5. Whisk together the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the sauce, continuing to simmer until it thickens while stirring occasionally.
6. Add the sliced chicken back into the wok, stirring to coat evenly in the sauce. Allow everything to simmer for 5 minutes to enhance the flavors. Serve hot.

How to Serve Easy Sweet and Sour Chicken

This dish pairs wonderfully with steamed rice or noodles. You can garnish it with sesame seeds or chopped green onions for added color and flavor. It’s a perfect dish for family dinners or gatherings with friends!

How to Store Easy Sweet and Sour Chicken

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days. When reheating, you can add a splash of chicken broth to keep it moist.

Tips to Make Easy Sweet and Sour Chicken

• For an extra crunch, you can add water chestnuts or snap peas to the stir-fry.
• Adjust the sweetness by adding more brown sugar or ketchup to suit your taste.
• If you prefer a spicier dish, increase the amount of red pepper flakes.

Variation

You can easily customize this recipe by using different proteins, such as shrimp or tofu, for a meat-free option. Alternatively, you might incorporate different vegetables like broccoli or baby corn for added nutrition.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure it’s fully thawed before slicing and marinating it with the baking soda and cornstarch.

2. Is there a way to make this dish healthier?
You can reduce the amount of sugar used or substitute it with a natural alternative like honey or maple syrup for a healthier option.

3. Can I double the recipe?
Absolutely! This recipe is easy to scale up. Just make sure your skillet or wok is large enough to accommodate the extra ingredients.

Conclusion

Easy Sweet and Sour Chicken is a quick and delicious meal option that everyone will love. With simple ingredients and minimal preparation, it’s perfect for busy lifestyles. For more details and variations, check out this recipe on Toni’s Recipes.

Easy Sweet and Sour Chicken

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A quick and healthier take on classic sweet and sour chicken, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 2 to 3 pounds boneless skinless chicken breasts (sliced thin)
• 2 teaspoons baking soda
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons neutral oil (like vegetable or canola)
• 2 teaspoons sesame oil
• 1 large white onion (cut into bite-sized squares)
• 1 large green bell pepper (cut into bite-sized squares)
• 1 large red bell pepper (cut into bite-sized squares)
• 2 tablespoons ginger (minced)
• 4 large garlic cloves (minced)
• 1 cup chicken broth
• ½ cup low sodium soy sauce
• ½ cup ketchup
• ½ cup dark brown sugar
• 3 tablespoons rice wine vinegar (or apple cider vinegar)
• 2 tablespoons cornstarch (for slurry)
• 2 tablespoons water (for slurry)
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes

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Instructions

1. Add the sliced chicken to a large bowl, and sprinkle with baking soda and cornstarch. Pour in the cold water and mix everything together until evenly coated. Set aside for at least 15 minutes.
2. In a large skillet or wok, heat the neutral oil over medium heat. Sear the chicken in batches until it’s fully cooked, then remove it from the pan and set aside.
3. In the same wok, heat the sesame oil over medium heat. Sauté the onion and bell peppers until fragrant and slightly softened. Add the minced garlic and ginger, cooking briefly until aromatic.
4. Pour in the chicken broth, soy sauce, ketchup, dark brown sugar, and rice wine vinegar. Stir to combine and let the mixture simmer for about 2 to 3 minutes to meld the flavors.
5. Whisk together the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the sauce, continuing to simmer until it thickens while stirring occasionally.
6. Add the sliced chicken back into the wok, stirring to coat evenly in the sauce. Allow everything to simmer for 5 minutes to enhance the flavors. Serve hot.

Notes

Serve with steamed rice or noodles. Garnish with sesame seeds or green onions for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 25g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 75mg

Keywords: Sweet and Sour Chicken, Quick Chicken Recipe, Asian Cuisine