Sweet and sour chicken—it’s like a culinary rollercoaster that takes your taste buds on a wild ride. You know, I once tried this dish at a little corner restaurant downtown, and it was love at first bite.
The tanginess of the sauce meeting the sweetness of the pineapple, all while the crispy chicken does its thing. It’s like a food symphony, and guess what?
You can recreate this magic right in your own kitchen! This recipe isn’t just easy; it’s a ticket to happiness on a plate.
So, if you’re ready to impress your family—or just yourself—let’s dive into this delightful chaos of flavors. Oh, and a quick tip:
don’t be shy with the sauce; it’s the star of the show.
Steps
- Cut boneless, skinless chicken thighs into cubes and coat them with cornstarch for a crispy texture.
- Heat a wok or large pan over medium-high heat and brown the chicken cubes until golden.
- Add sliced carrots to the pan, cooking them for a couple of minutes to begin softening.
- Incorporate bell peppers and minced garlic, stirring and cooking for an additional 2-3 minutes until the vegetables are tender-crisp.
- Mix together soy sauce, pineapple juice, vinegar, brown sugar, and ginger, then add this mixture to the pan.
- Stir everything well and cook for another minute or two until the sauce thickens and coats the chicken and vegetables.
- Serve the sweet and sour chicken stir-fry over cooked short grain brown rice. Adjust the quantities if serving more than three people.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into cubes
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 1/4 cup low sodium soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- Cooked rice, for serving
FAQ
- Can I use chicken thighs instead of chicken breasts in the stir-fry?
- Yes, you can substitute chicken thighs for chicken breasts. Some people even prefer thighs for their tenderness and flavor.
- Is it necessary to use a wok to make this recipe?
- Although the recipe doesn’t specify a wok, using one can enhance the cooking process. However, a large frying pan will also work fine.
- Can the vegetables be adjusted in this recipe?
- Absolutely, you can add or substitute vegetables like broccoli or different colored peppers according to your preference.
- How can I make this recipe gluten-free?
- To make it gluten-free, use gluten-free tamari instead of regular soy sauce.
- How should the vegetables be cooked for best results?
- It’s recommended to cook carrots first, followed by peppers and garlic, as they have different cooking times. This helps achieve the best texture for each.
Tips
- Consider using boneless, skinless chicken thighs instead of breast for a more tender result, and dredge them in cornstarch before cooking for added texture.
- Cook vegetables in stages: start with carrots, then add peppers, and finally garlic, as they require different cooking times to achieve the ideal tenderness.
- To save time and enhance flavor integration, mix the soy sauce, cornstarch, pineapple juice, vinegar, brown sugar, and ginger together before adding them to the stir-fry.
- Double the sauce for an extra serving option that can be poured over rice, providing a more flavorful and satisfying meal.
Equipment
- Fry, here is a list of main equipment that you might need to purchase:
- Wok – If you don’t already have one, a wok is often used for stir-frying due to its shape and ability to evenly distribute heat.
- Chef’s Knife – A high-quality chef’s knife can be crucial for efficiently chopping and preparing ingredients.
- Cutting Board – A durable, non-slip cutting board for preparing vegetables and meat.
