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
Ingredients
Chicken and rice
- 1 lb. chicken breasts , cut into one cubic inch sized pieces
- 2 tablespoons olive oil
- salt and pepper , season the chicken
- 1 cup uncooked jasmine rice , white rice works well too
- 1.5 cups bone broth, Smart Chicken brand - classic flavor
- 1 tablespoon salted butter
Veggies and fruit
- 20 ounce can pineapple chunks, reserve the juice for the sauce
- 1 small- medium red onion, diced into medium sized pieces, about 1 cup
- 1 medium red bell pepper, diced into medium sized pieces, about 1 cup
- salt and pepper to taste, season the veggies and pineapple
Sweet and sour sauce
- 1 cup pineapple juice , from the can
- ½ cup light brown sugar
- ¼ cup rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2.5 teaspoons cornstarch mixed with 1 tablespoon water to form a slurry
Optional garnishes
- fresh cilantro
- crushed peanuts
- toasted sesame seeds
Equipment
- sauce pot for the rice
- saucepan for everything else
- 2 bowls to hold the cooked chicken and veggies
Instructions
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!
Nutrition
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