Sweet and Sour Chicken

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This delicious sweet and sour chicken comes together in just 25 minutes and it is lighter and better than the restaurant version.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 361kcal

Pat the cut chicken very dry. Then in a sealable bag, combine the cornstarch, salt, and black pepper, tossing to combine. Add the dried chicken. Seal the bag and shake until all of the chicken is well coated.
1 pound boneless skinless chicken breasts, 3 tablespoons cornstarch, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Heat two tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until it is browned, about four minutes. Remove from the pan to a plate.
3 tablespoons vegetable oil
Add the remaining one tablespoon of oil. Then add peppers, onion, and garlic and cook for three to four minutes until the vegetables begin to soften.
1 green bell pepper, 1 red bell pepper, 1/2 yellow onion, 2 garlic cloves
Then add the pineapple chunks, pineapple juice, rice wine vinegar, brown sugar, ketchup, and soy sauce, scraping up any browned bits. Bring the mixture to a simmer and add the chicken back in, cooking for three to five minutes until the sauce has thickened. Serve with rice.
1 cup pineapple chunks, 1/2 cup pineapple juice, 3 tablespoons rice wine vinegar, 3 tablespoons brown sugar, 2 tablespoons ketchup, 1 tablespoon low sodium soy sauce