Sweet and Sour Chicken With Pineapple and Peppers

Sweet and Sour Chicken With Pineapple and Peppers might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $1.42 per serving. One portion of this dish contains around 16g of protein, 2g of fat, and a total of 257 calories. 18 people have made this recipe and would make it again. It is brought to you by Olgas Flavor Factory. Head to the store and pick up garlic cloves, onion, high smoke point oil, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It is a rather inexpensive recipe for fans of Chinese food. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 63%, this dish is good. Try Baked Sweet and Sour Chicken, Pineapple Carrots and Bell Peppers, Hawaiian-Style Sweet-and-Sour Roasted Pineapple and Bell Peppers, and Sweet and Sour Chicken and Bell Peppers #pepperparty for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

¼ cup apple cider vinegar

¼ cup brown sugar (or honey)

2 chicken breast halves, cut into ¾ - 1 inch pieces

1 Tablespoon cornstarch

3 Tablespoons cornstarch

2-3 garlic cloves, minced

1 small jalapeño pepper, seeded and thinly sliced

2 Tablespoons ketchup

1 large onion, cut into large chunks

½ cup orange juice

1½ cups fresh pineapple, cut into ½ inch chunks

½ cup pineapple juice

salt, to taste

1 Tablespoon scallions (green onions), thinly sliced

2 Tablespoons soy sauce

2-4 Tablespoons soy sauce (I used 3 Tablespoons)

1½ bell peppers (I used 1 red and ½ yellow bell peppers), cut into 1 inch pieces

3 Tablespoons high smoke point oil, divided (I used avocado oil, but you can use canola, vegetable, grapeseed, coconut oil, etc.)

Equipment:

bowl

measuring cup

whisk

frying pan

Cooking instruction summary:

Prep all the ingredients ahead of time, because once you start cooking, it will go very fast. I also like serving this dish with rice, so I start the rice first, before I start making this dish, so that it's all ready to be served together.Combine the chicken, 2 Tablespoons oil, soy sauce and cornstarch in a medium bowl and allow it to stand for about 10 minutes, while you chop the rest of the vegetables.Whisk all the sauce ingredients together in a large liquid measuring cup until thoroughly combined. The sauce is very adjustable. I made it according to my own taste preferences, but you can add more brown sugar if you want it sweeter, or more vinegar if you want it to have a more "sour" flavor.Heat a Tablespoon of oil in a 12 inch nonstick skillet to medium heat to medium high heat and then cook the chicken in two batches, about 2-3 minutes per side, until golden brown. Set the chicken aside.In the same skillet, add the remaining Tablespoon of oil and add the onions, cooking for 2-4 minutes, on medium high heat, until the onions are just starting to turn golden.Add the bell peppers and the jalapeo. Season with salt to taste. Cook for another 3-5 minutes, until the peppers soften.Add the pineapple and cook for 2-3 minutes.Pour in the sauce into the skillet. Bring the sauce to a boil and then reduce to a simmer, cooking the sauce until it thickens, just 3-5 minutes.Add the chicken to the skillet, mixing to combine, so that the sauce coats the chicken and keep it on the heat for just a few minutes until the chicken warms through. Serve over rice. Garnish with green onions.

 

Step by step:


1. Prep all the ingredients ahead of time, because once you start cooking, it will go very fast. I also like serving this dish with rice, so I start the rice first, before I start making this dish, so that it's all ready to be served together.

2. Combine the chicken, 2 Tablespoons oil, soy sauce and cornstarch in a medium bowl and allow it to stand for about 10 minutes, while you chop the rest of the vegetables.

3. Whisk all the sauce ingredients together in a large liquid measuring cup until thoroughly combined. The sauce is very adjustable. I made it according to my own taste preferences, but you can add more brown sugar if you want it sweeter, or more vinegar if you want it to have a more "sour" flavor.

4. Heat a Tablespoon of oil in a 12 inch nonstick skillet to medium heat to medium high heat and then cook the chicken in two batches, about 2-3 minutes per side, until golden brown. Set the chicken aside.In the same skillet, add the remaining Tablespoon of oil and add the onions, cooking for 2-4 minutes, on medium high heat, until the onions are just starting to turn golden.

5. Add the bell peppers and the jalapeo. Season with salt to taste. Cook for another 3-5 minutes, until the peppers soften.

6. Add the pineapple and cook for 2-3 minutes.

7. Pour in the sauce into the skillet. Bring the sauce to a boil and then reduce to a simmer, cooking the sauce until it thickens, just 3-5 minutes.

8. Add the chicken to the skillet, mixing to combine, so that the sauce coats the chicken and keep it on the heat for just a few minutes until the chicken warms through.

9. Serve over rice.

10. Garnish with green onions.


Nutrition Information:

Quickview
353k Calories
15g Protein
12g Total Fat
46g Carbs
12% Health Score
Limit These
Calories
353k
18%

Fat
12g
19%

  Saturated Fat
1g
7%

Carbohydrates
46g
15%

  Sugar
28g
32%

Cholesterol
36mg
12%

Sodium
1342mg
58%

Get Enough Of These
Protein
15g
31%

Vitamin C
138mg
168%

Manganese
1mg
51%

Vitamin B3
7mg
39%

Vitamin B6
0.74mg
37%

Selenium
19µg
28%

Phosphorus
184mg
18%

Potassium
636mg
18%

Vitamin E
2mg
15%

Folate
52µg
13%

Magnesium
49mg
12%

Vitamin B5
1mg
12%

Vitamin B1
0.18mg
12%

Vitamin K
12µg
12%

Copper
0.23mg
12%

Fiber
2g
10%

Vitamin B2
0.16mg
9%

Iron
1mg
8%

Vitamin A
297IU
6%

Calcium
53mg
5%

Zinc
0.73mg
5%

Vitamin B12
0.11µg
2%

covered percent of daily need
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