Sweet and Sour Chicken
This easy Sweet and Sour Chicken is the perfect balance of savory and tangy flavors! Crispy chicken bites, roasted broccoli, and juicy pineapple chunks are tossed in a sweet and sour sauce made with apple cider vinegar, pineapple juice, and a hint of spice.
Servings: 4 servings
Cost: $15.69
Equipment
Ingredients
- 1 cup + 1 tablespoon cornstarch divided
- 1 pound boneless, skinless chicken breasts
- 2 large eggs
- 1 head broccoli
- Cooking spray
- 1/4 cup + 1 tablespoon vegetable oil divided
- 1 small yellow onion diced
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger optional
- 1 red bell pepper chopped
- 1 (8-ounce) can pineapple chunks drained, but reserve sauce
Sauce
- 1 cup brown sugar or granulated sugar, to sweetness preference
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 2 tablespoons pineapple juice reserved from the can of pineapples
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon red pepper flakes or more, optional
- Salt and pepper
- Cooked rice for serving
- Green onions optional
Instructions
- Fill a large resealable plastic bag with 1 cup cornstarch. Set aside. Cut chicken into bite-sized pieces and sprinkle with salt (about 1/2 teaspoon). Add to a bowl and toss with eggs. Shake off excess egg and transfer to the prepared bag with cornstarch.
- When all chicken is in the bag, seal it (with plenty of air) and shake to generously coat the chicken. Pull chicken out and discard extra cornstarch and bag.
- Heat 1/4 cup vegetable oil in a large pan on high (use 2 tablespoons for smaller pan and do 2 batches). Add chicken and cook for 2 minutes, turning every 30 seconds just to make the outside light golden and a bit crispy. The chicken should be raw inside and not cooked through at all. Transfer to a very large sheet pan, taking up 3/4 of the tray. Chop broccoli into bite-sized pieces and add to remaining 1/4 section of the tray (don’t overlap—you want everything to bake, not steam!) Spray everything generously with cooking spray and bake 15–20 minutes or until internal temperature of the chicken registers 165°F.
- Meanwhile, discard any extra oil in the pan and reduce heat to medium high. Add 1 tablespoon oil. Add chopped onion and sauté a few minutes. Add garlic and ginger and stir until fragrant, about 30 seconds. Add chopped red pepper and cook 2 more minutes.
- Add brown sugar (to sweetness preference—from 3/4–1 cup), apple cider vinegar, white vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, and salt and pepper to taste. Stir until the sauce begins to lightly bubble. In a small bowl, whisk together remaining tablespoon of cornstarch with 3 tablespoons water until dissolved.
- Add cornstarch mixture to the sauce and stir constantly for about 2–4 minutes. Reduce heat to a simmer and cook until sauce is thickened. Remove from heat and stir in pineapple chunks and cooked chicken + broccoli. Add red pepper flakes if desired.
- Serve immediately over rice. Add green onions if desired.
Notes
Nutrition Note: Nutrition information does not include the rice.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1serving | Calories: 797kcal | Carbohydrates: 130g | Protein: 33g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 528mg | Potassium: 1148mg | Fiber: 6g | Sugar: 62g | Vitamin A: 2174IU | Vitamin C: 180mg | Calcium: 112mg | Iron: 3mg