Welcome to a delightful dance of flavors with our Traditional Sweet and Tangy Chicken Delight! This recipe is your ticket to a quick and satisfying meal that combines the sweetness of pineapple with the savory richness of a homemade sauce. You'll find that it’s not just about taste—it’s about creating a memorable dining experience.
Chicken breast is the star of this dish, offering a lean, protein-rich base that absorbs the flavors beautifully. The pineapple chunks bring a burst of sweetness and acidity, perfectly balancing the savory elements. Green and red bell peppers add a crunchy texture and vibrant color, enhancing the visual appeal and nutritional value of the dish.
The white vinegar contributes a necessary tanginess that cuts through the sweetness, while ketchup adds a familiar and comforting flavor element. Soy sauce delivers umami and saltiness, rounding out the sauce. Brown sugar deepens the sweetness with its molasses flavor. A corn starch slurry helps thicken the sauce to a perfect consistency. Finally, vegetable oil is used for cooking, providing a neutral base that lets the other flavors shine through.
This dish pairs wonderfully with steamed jasmine rice, which absorbs the sweet and tangy sauce beautifully. For a lower-carb option, serve it over cauliflower rice. Add a side of steamed broccoli or a simple green salad to complete the meal.
First, grab your boneless, skinless chicken breast and cut it into bite-sized pieces. Season these pieces generously with salt and pepper. This step ensures our chicken is well-flavored from the start. Next, mix your corn starch and water in a small bowl to create a slurry. This is our secret weapon for thickening the sauce later.
Heat some vegetable oil in a large pan over medium-high heat. Once the oil is shimmering, add in your chicken pieces. Let them cook, turning occasionally, until they’re golden brown on all sides. This usually takes about 5-7 minutes. Once browned, remove the chicken from the pan and set it aside on a plate.
In the same pan, toss in your sliced green and red bell peppers. Stir fry these for about 2 minutes until they start to soften but still retain some crunch. Then, add your pineapple chunks and stir fry for another minute. Now, it’s time to bring all those flavors together.
In a bowl, combine your vinegar, ketchup, soy sauce, and brown sugar. Pour this mixture into the pan and bring it to a simmer. Add the chicken back into the pan, stirring it to coat with the sauce. Finally, stir in your corn starch slurry and cook until the sauce thickens to your liking. Serve hot over rice or noodles and enjoy!
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