This sweet and sour chicken recipe is easy and super flavorful. You will have delicious Chinese style meal ready in no time for dinner.
I use skinless thighs for my sweet and sour chicken but you can certainly use breast if you prefer. Make sure to cube the meat into small cubes so that they cook through fast in very hot heat.
We are going to use canned pineapple chunks and their juice for this delicious recipe. Once you open the can you need to reserve some of the juice for the sauce.
This sweet and sour chicken recipe goes beautifully with steamed rice.
This is what you are going to need for this wonderful sweet and sour chicken recipe:
FOR THE SAUCE:
¼ cup pineapple juice from the can of pineapple chunks
¼ cup rice or distilled vinegar
3 TBS sugar
2 TBS soy sauce
2 TBS ketchup
1 TBS cornstarch
Whisk all the ingredients and set aside.
FOR THE CHICKEN:
4 boneless, skinless chicken thighs – cut into chunks
2 TBS vegetable or peanut oil
2 scallions – chopped (reserve the dark green parts for garnish)
4 garlic cloves – minced
a 1 inch piece of ginger – peeled and minced
½ a large red onion – chopped (large dice)
1 small red bell pepper – chopped (large dice)
1 – 20 oz. (567 grams) can of pineapple chunks
Generously season the chicken with salt and pepper and toss to make sure it is all coated.
Heat 1 TBS of oil in a wok or deep skillet until it starts to smoke a bit.
Add the chicken to the wok and cook for 2 to 3 minutes, stirring often. Remove the chicken once it is no longer pink and set it aside.
Add the remaining oil into the wok and heat well. Add the scallion, ginger and garlic. Stir. Add the onion, bell pepper and pineapple chunks and cook for 2 to 3 minutes, stirring constantly.
Add the prepared liquid and mix well. Stir until the sauce thickens and dries up a bit. Turn off the heat and add the reserved scallion greens. Mix and serve. You can serve this with steamed rice if you like. Enjoy!