Sweet and Sour Chicken

Sweet and Sour Chicken might be just the Chinese recipe you are searching for. Watching your figure? This gluten free and dairy free recipe has 545 calories, 39g of protein, and 10g of fat per serving. This recipe serves 4 and costs $3.11 per serving. This recipe from Jessica Gavin requires sesame oil, kosher salt, vegetable oil, and green bell pepper. 13 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 30 minutes. It works well as a main course. With a spoonacular score of 78%, this dish is solid. Users who liked this recipe also liked Sweet and Sour Chicken, Sweet-and-Sour Chicken, and Sweet and Sour Chicken.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium sized bowl whisk together honey, Nakano Natural Rice Vinegar, soy sauce, garlic powder, onion powder, tomato paste, and 1 tablespoon pineapple juice (from pineapple chunks). In a separate small bowl whisk together 1 tablespoon cornstarch and 2 tablespoons pineapple juice. Water can be substituted for pineapple juice if desired. In a small pot add sauce mixture, heat over medium-high heat. Once boiling, add the cornstarch mixture. Whisk constantly until sauce thickens, about 30 seconds. Turn off heat and leave on stove top.To a large bowl add chicken, salt, pepper and 1/4 cup cornstarch, stir to coat the chicken.Heat a large saute pan or wok over medium-high heat. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Once the oil is hot add the chicken in a single layer. Cook until light golden brown, about 4 minutes. Flip the chicken pieces to cook the other side, about 3 additional minutes or until no longer pink. Add 1 teaspoon minced garlic, red and green bell peppers, and onions to the pan. Saute until vegetables are crisp-tender, about 2 minutes. Add pineapple and saute for 1 minute. Add the sauce, stir to coat and cook another 2 minutes, or until sauce is warmed through.Serve sweet and sour chicken over rice. Enjoy!

 

Step by step:

1. In a medium sized bowl whisk together honey, Nakano Natural Rice Vinegar, soy sauce, garlic powder, onion powder, tomato paste, and 1 tablespoon pineapple juice (from pineapple chunks). In a separate small bowl whisk together 1 tablespoon cornstarch and 2 tablespoons pineapple juice. Water can be substituted for pineapple juice if desired. In a small pot add sauce mixture, heat over medium-high heat. Once boiling, add the cornstarch mixture.

2. Whisk constantly until sauce thickens, about 30 seconds. Turn off heat and leave on stove top.To a large bowl add chicken, salt, pepper and 1/4 cup cornstarch, stir to coat the chicken.

3. Heat a large saute pan or wok over medium-high heat.

4. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Once the oil is hot add the chicken in a single layer. Cook until light golden brown, about 4 minutes. Flip the chicken pieces to cook the other side, about 3 additional minutes or until no longer pink.

5. Add 1 teaspoon minced garlic, red and green bell peppers, and onions to the pan.

6. Saute until vegetables are crisp-tender, about 2 minutes.

7. Add pineapple and saute for 1 minute.

8. Add the sauce, stir to coat and cook another 2 minutes, or until sauce is warmed through.

9. Serve sweet and sour chicken over rice. Enjoy!

Nutrition Information:

covered percent of daily need

 

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