Tangy Sweet and Sour Chicken

Tangy Sweet and Sour Chicken is a delightful main dish that brings together perfectly balanced flavors of sweet and tangy in a classic Chinese style. This dish features tender chicken pieces coated in a luscious sauce made from tangy pineapple juice and brown sugar, complemented by the crispness of bell peppers and onions.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 tsp salt

1/4 tsp black pepper

1/2 cup vegetable oil

1/2 cup brown sugar

1/3 cup apple cider vinegar

1/3 cup ketchup

1 tbsp soy sauce

1/2 cup pineapple juice

1 red bell pepper, chopped

1 green bell pepper, chopped

1 medium onion, chopped

1 can (8 oz) pineapple chunks, drained

Instructions

1. In a bowl, mix flour, cornstarch, salt, and pepper. Coat chicken pieces in the flour mixture.

2. Heat vegetable oil in a large pan over medium-high heat. Cook chicken for 6-8 minutes until golden brown. Remove and set aside.

3. In the same pan, combine brown sugar, apple cider vinegar, ketchup, soy sauce, and pineapple juice. Stir and bring to a boil.

4. Add bell peppers, onion, and pineapple chunks. Cook for 5 minutes until vegetables are tender-crisp.

5. Return chicken to the pan, stir to coat with sauce, and simmer for 5 minutes.

6. Serve hot over steamed rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a pan over medium heat until heated through, or microwave for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.