Name: Easy Sweet and Sour Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
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

Description

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

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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