This Sweet and Sour Chicken Recipe is very easy! Making your own sweet and sour chicken is healthier than take out and it tastes so much better!
Doesn’t it seem like every year that New Years comes by faster? I mean seriously, it seems like we just celebrated the 4th of July and now it is 2019 in a few days! I hope that you all have a safe and happy 2019, and thanks for all of your loyalty throughout 2018! So, for the last post of 2018, I have been wanting to share my Sweet and Sour Chicken Recipe.
For New Years Eve we like to do a big Chinese takeout dinner at home. Going out to get takeout from our favorite restaurant is about a 45 minute trip, round trip and it ends up costing over $80 for the four of us. And besides, let’s be serious, who wants to go out in the freezing cold to get Chinese food on New Years Eve? Not me. Brrr!
For about $10, I can make enough Sweet and Sour Chicken to feed us for two dinners, or we can invite some friends over! It’s a win – win situation! I can even serve it with a frozen egg roll, or potsticker, if I choose, for that price.
This Sweet and Sour Chicken Recipe is really super easy! It will take a while to brown the chicken, but after that, you are home free!
Sweet and Sour Chicken Recipe, How to Make it
- I bought chicken tenders, rather than chicken breasts, to make it a bit easier.
- Place cornstarch in a bowl.
- Whisk eggs in another bowl.
- Coat chicken in cornstarch, I usually dump a handful of the chicken in the cornstarch and stir them around, to coat.
- Now dip coated chicken pieces in egg.
- Place a few tablespoons of oil in wok or frying pan. Brown chicken on both sides. Place browned chicken on plate to hold.
- Cut peppers in large chunks.
- Stir fry just a few minutes, to soften.
- Stir fry broccoli for a couple minutes.
Place remainder of ingredients in pan, bring to boil, cook down until about half, then add cornstarch and water slurry, to thicken. Add chicken back in to warm. When chicken is warm, add peppers. Serve hot with jasmine rice.
Sweet and sour is an old dish, some say it originated in China in the Hunan Province, but there is evidence of the dish in the UK in the Middle Ages, according to Wikipedia!
Another easy recipe for you to try at home, you will not be disappointed with this Sweet and Sour Chicken Recipe! Easy, delicious and healthier than any other takeout you could possibly buy!
Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!
Tools I Use to Make Sweet and Sour Chicken
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Enjoy! And have fun cooking!
Sweet & Sour Chicken Recipe
- 6-8 tbsp vegetable oil
- 2.5 lbs chicken breasts, or tenders, cut into chunks
- 1/2 cup cornstarch
- 2-3 eggs, whisked
- 2 sweet peppers, any color, chopped into large chunks
- 1 can pineapple chunks, with juice
- 2 cups chicken stock
- 1/4 cup brown sugar
- 1/4 cup rice wine vinegar
- Jasmine rice for serving
- green onion slices for garnish
- Add 2 tablespoons of oil to wok or frying pan, adding more when necessary.
- Place cornstarch in one bowl and eggs in another.
- Add a handful of chicken to cornstarch, shake off excess and then dip in egg. Place in hot oil and brown on both sides, don't crowd pan. Remove to plate.
- Continue until all chicken is done. Add all of the peppers, at one time and stir fry quickly.
- Drain excess oil from wok. Add all of the rest of the ingredients, except rice and scallions. Bring to boil, reduce heat and continue cooking until reduced by about half.
- Mix about 3 tablespoons cornstarch with about the amount same water, until combined. Pour into sauce a bit at a time, until thickened to your preferred consistency. Cook for an additional minute, or two.
- Add chicken to sauce, to warm. Add peppers for only a few moments, just until warm.
- Serve with rice, garnish with scallions.
- Prepare all ingredients before starting to cook.
- Cook vegetables crisp tender because they will continue to cook when dish is assembled.
- An authentic wok will required much less oil when it is fully seasoned.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.