Ingredients
- Chicken breast, cut into 1-inch pieces: 1.5 lbs
- Cornstarch: 1/2 cup
- Vegetable oil: 1/4 cup
- Pineapple chunks: 1 cup
- Green bell pepper, chopped: 1 cup
- Sweet and sour sauce: 1 bottle (12 oz)
- Rice vinegar: 2 tablespoons
- Soy sauce: 1 tablespoon
Instructions
- Step 1: In a bowl, toss the chicken pieces with cornstarch until evenly coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Add the pineapple chunks and green bell pepper to the skillet and cook until slightly softened, about 3-5 minutes.
- Step 4: Pour the sweet and sour sauce, rice vinegar, and soy sauce into the skillet and bring to a simmer.
- Step 5: Add the cooked chicken back to the skillet and stir to coat with the sauce. Cook for another 2-3 minutes, until the sauce has thickened slightly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth if the sauce is too thick.
- Serve this sweet and sour chicken over fluffy white rice or alongside steamed broccoli for a complete and delicious meal.
- To prevent soggy chicken, ensure the oil is hot before adding the chicken and avoid overcrowding the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American