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Sweet and Sour Chicken

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I love stir fry, but eating the same recipe can get old really fast. This sweet and sour dish is an easy way to mix up a classic. From start to finish it is fast and easy. The longest part of it is the prep of the chicken and vegetables. I served this over a cup of cooked brown rice and loved it. The chicken/vegetable mixture seems like a lot (in quantity) but once you taste the flavor you’ll be happy the portion size is so big. If you’re watching your sugar intake, feel free omit the added tablespoons of sugar. Enjoy!

Serves: 2 | Serving Size: 1/2 of chicken mixture

Ingredients:

  • 3 tablespoons red wine vinegar
  • 3 tablespoons orange juice
  • 3 tablespoons sugar
  • 1 1/2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons corn starch
  • 12 ounces boneless, skinless, chicken breast – cut into bite sized pieces
  • 2 teaspoons toasted sesame oil
  • 2 garlic cloves – minced
  • 2 teaspoons fresh ginger – grated
  • 1 red onion, cut into chunks
  • 3 bell peppers of your choice
  • 3/4 cup water
  • 5oz snow peas, strings removed
  • 1 cup pineapple – cut into bite sized pieces
  • 2 scallions sliced thin
  • 2 cups cooked brown rice

Directions:

  1. Whisk first 6 ingredients together in a small bowl. Measure one tablespoon of mixture into gallon zip lock bag, add chicken and one teaspoon toasted sesame oil – shake to combine and refrigerate for up to 30 minutes.
  2. Combine garlic, ginger and remaining one teaspoon of sesame oil in a small bowl and set aside.
  3. Add onion, peppers and water to a large skillet, cook covered over high heat – keep covered until water is boiling and vegetables are softened. Stir in snow peas and cook (uncovered) until water has evaporated – transfer to a bowl and set aside.
  4. Return now-empty skillet to high heat. Add chicken and cook until internal temperature reaches 165*F. Add garlic mixture to center of skillet, let cook without distrubing for 20 seconds. Stir to garlic mixture and chicken. Stir in pineapple and cooked vegetables mixture. Whisk sauce in fridge to recombine and add to skillet. Cook, stirring constantly until sauce is thickened. Serve over rice, sprinkle with scallions and enjoy!

Nutrition Information: (rice not included)
Per serving: Calories: 476; Total Fat: 8g;  Cholesterol: 98mg; Sodium: 693mg; Total Carbohydrates: 55g; Dietary Fiber: 6g; Sugars: 40g; Protein: 45g
Nutrition Bonus: Potassium: 797mg; Vitamin A: 138%; Vitamin C: 166%; Calcium: 21%; Iron: 19%

Modified from: America’s Test Kitchen (2014). “Sweet and Sour Chicken with Pineapple and Red Onion.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 119. Print.