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In today’s fast-paced world, finding time to prepare a nutritious meal can be quite challenging. With busy schedules and endless to-do lists, many of us are on the lookout for quick, healthy, and delicious recipes that can fit seamlessly into our lives. Enter the Zesty Sweet and Sour Chicken Bowl—a vibrant dish that perfectly balances flavor and nutrition while being incredibly easy to prepare. In just 30 minutes, you can create a meal that combines succulent chicken, colorful vegetables, and a tangy sauce, making it not only quick to prepare but also a feast for both the eyes and the palate.

30-Minute Sweet and Sour Chicken Bowls

Discover the Zesty Sweet and Sour Chicken Bowl, a quick and delicious meal that comes together in just 30 minutes! This vibrant dish combines juicy chicken, colorful vegetables, and a tangy sauce for a delightful dining experience. Perfect for busy weeknights, it offers a balance of flavor and nutrition. Impress your family or guests with this easy recipe that not only satisfies the taste buds but also provides a beautiful presentation. Enjoy a tasty and nutritious home-cooked meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon vegetable oil

1 cup bell peppers, diced (use a mix of red, yellow, and green for color)

1 cup pineapple chunks (fresh or canned)

1 cup broccoli florets

1 tablespoon ginger, minced

2 cloves garlic, minced

1/4 cup soy sauce (low-sodium preferred)

1/4 cup rice vinegar

1/4 cup brown sugar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Cooked jasmine or brown rice, for serving

Green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Stir-fry the Chicken: In a large skillet or wok over medium-high heat, heat the vegetable oil. Add the chicken pieces and stir-fry for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove chicken from the skillet and set aside.

    Sauté Veggies: In the same skillet, add the diced bell peppers and broccoli florets. Stir-fry for about 3-4 minutes until they start to soften. Add the minced ginger and garlic, cooking for an additional 1-2 minutes until fragrant.

      Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, and brown sugar. Pour this mixture into the skillet with the vegetables, and stir to combine.

        Add Chicken and Pineapple: Return the cooked chicken to the skillet along with the pineapple chunks. Stir everything together until evenly coated.

          Thicken the Sauce: Pour the cornstarch slurry into the skillet, stirring continuously as the sauce thickens. Cook for another 1-2 minutes until the sauce is glossy and coats the chicken and veggies well.

            Serve It Up: Divide the cooked rice into bowls and top with the sweet and sour chicken mixture. Garnish with sliced green onions and sesame seeds for a burst of flavor and crunch.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings