Easy Sweet and Sour Chicken
Looking for a quick dinner recipe? This easy sweet and sour chicken recipe is the answer. The entire meal comes together in under 40 minutes
Prepare the rice:
Add the butter, rice and bone broth to a sauce pot. Stir.
Bring it to a boil and cover with a lid creating an airtight seal.
Once you cover the pot, reduce the heat and let the rice cook for 15 minutes.
Prepare the chicken:
Cube the chicken breasts using poultry scissors.
Add the olive oil to an 11-inch non-stick saucepan over medium heat.
Add the cubed chicken to the pan and season it with salt and pepper.
Once the chicken has a golden-brown sear and is fully cooked through, remove it from the pan using tongs and place the cubes in a small bowl. Set aside.
Prepare the veggies and fruit:
Using the same pan, add the diced onion, diced red bell pepper and pineapple chunks to the pan. The excess juice from the pineapple will deglaze the pan.
Cook for about 5-10 minutes or until the veggies and pineapple have slightly softened. You do not want the veggies to get too soft.
Remove the veggies and pineapple from the pan using tongs and place them in a small bowl. Set aside.
If there are any burnt pieces on the bottom of the pan, rinse them off before proceeding. You do not want your sauce to have a burnt flavor.
Prepare the sauce:
Still using the same pan, add the pineapple juice, soy sauce, ketchup, brown sugar, and rice vinegar to the pan. Whisk until everything is well combined.
Once the sauce begins to bubble, add the cornstarch slurry. Stir until the sauce thickens.
Add the cooked chicken cubes and veggies into the sauce. Toss until well coated.
Assemble the meal:
Add some rice to the bottom of your bowl.
Top with the saucy chicken and veggies.
Add your favorite garnishes and enjoy hot!
Serving: 1serving, Calories: 649kcal, Carbohydrates: 99g, Protein: 33g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 775mg, Potassium: 869mg, Fiber: 3g, Sugar: 56g, Vitamin A: 1165IU, Vitamin C: 59mg, Calcium: 79mg, Iron: 2mg