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- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 2 tablespoons soy sauce - 1 tablespoon cornstarch - 1 teaspoon sesame oil - 1/2 cup sugar - 1/2 cup white vinegar - 1/4 cup ketchup - 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry) - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 cup snap peas - 1 onion, sliced - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 cup pineapple chunks (fresh or canned) - 2 tablespoons vegetable oil for stir-frying - Cooked rice or noodles, for serving

Sweet and Sour Chicken Stir-Fry for Families

Discover the joy of cooking with this easy and flavorful Sweet and Sour Chicken Stir-Fry! Perfect for family dinners or gatherings, this dish combines tender chicken, vibrant vegetables, and a luscious sweet and tangy sauce. Quick to prepare and adaptable, you can enjoy it over rice or noodles. Get ready to tantalize your taste buds and impress your loved ones with a recipe that's as nutritious as it is delicious!
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Ingredients
  

For the Chicken Marinade:

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

2 tbsp soy sauce

1 tbsp cornstarch

1 tsp sesame oil

For the Sweet and Sour Sauce:

1/2 cup sugar

1/3 cup white vinegar

1/2 cup ketchup

2 tbsp soy sauce

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Stir-Fry:

2 tbsp vegetable oil (divided)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup snap peas

1 onion, sliced

3 cloves garlic, minced

1 tsp ginger, minced

1/2 cup pineapple chunks (fresh or canned)

Cooked rice or noodles for serving

Sesame seeds and sliced green onions for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces, soy sauce, cornstarch, and sesame oil. Mix well and let it marinate for at least 15 minutes while you prepare the other ingredients.

    Prepare the Sweet and Sour Sauce: In a small saucepan, combine sugar, white vinegar, ketchup, and soy sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the cornstarch slurry to the sauce and continue to cook, stirring until the sauce has thickened. Set aside.

      Stir-Fry the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through (about 5 minutes). Remove the chicken from the skillet and set aside.

        Cook the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the onion, garlic, and ginger; stir-fry for 1 minute until fragrant. Then, add the red and green bell peppers and snap peas. Stir-fry for another 3-4 minutes until the veggies are crisp-tender.

          Combine Everything: Return the cooked chicken to the skillet with the veggies, add the pineapple chunks, and pour the sweet and sour sauce over the mixture. Stir everything together and cook for an additional 2-3 minutes until heated through and well-coated.

            Serve: Remove from heat and serve the sweet and sour chicken stir-fry over cooked rice or noodles. Garnish with sesame seeds and sliced green onions for an extra pop of flavor.

              Prep Time, Total Time, Servings:

                15 mins | 30 mins | Serves 4-6