This 25-Minute Sweet and Sour Chicken Is #betterthantakeout
While the super thick batter and radioactive-looking sauce from the sweet and sour chicken you get from most takeout restaurants may still draw us in on occasion (it’s bad but it’s so GOOOOD), we know we can’t eat like that every night. We probably shouldn’t even eat like that every weekend (even if we’re packing our weekend with gym sessions or outside-the-gym cardio activities). So today we’re sharing a lightened up version that’s quick and easy to make at home.
Ingredients:
Serves 4
— 2 chicken filets, diced
— 1 Tablespoon cornstarch
— ¼ teaspoon salt
— ¼ teaspoon pepper
— 2 Tablespoons vegetable oil
Vegetables and sauce:
— 1 brown onion, peeled and chopped
— 1 red bell pepper, deseeded and chopped
— 1 green bell pepper, deseeded and chopped
— 2 cloves of garlic, peeled and chopped/crushed
— 1 thumb-sized piece of ginger, peeled and minced
— 9 Tablespoons tomato ketchup
— 3 Tablespoons malt vinegar
— 5 Tablespoons dark brown muscovado sugar
— 15.25 ounce can of pineapple chunks in juice
To Serve:
— boiled rice or noodles
— chopped scallions
Instructions:
1. Place the chicken on a plate and add the cornstarch, salt and pepper. Mix together using your hands to coat the chicken. Heat the oil on high in a large skillet, then fry the chicken for 6-8 minutes until browned. The cornstarch gives the chicken a very light coating and will also help the sauce thicken later.
2. Add the onions, peppers, garlic and ginger to the pan. Fry for 2-3 minutes (you want the vegetables to remain a little crunchy). Add the ketchup, vinegar, brown sugar and canned pineapple (including the juice). Bring to a boil, then gently simmer for 2-3 minutes until the sauce thickens slightly.
3. Serve over boiled rice and top with chopped scallions.
Place the chicken on a plate and add the cornstarch, salt and pepper. Mix together using your hands to coat the chicken.
Heat the oil on high in a large skillet, then fry the chicken for 6-8 minutes until browned. Add the onions, peppers, garlic and ginger to the pan. Fry for 2-3 minutes (you want the vegetables to stay a little crunchy). Add the ketchup, vinegar, brown sugar and canned pineapple (including the juice). Bring to a boil, then gently simmer for 2-3 minutes until the sauce thickens slightly.
Serve over boiled rice and top with chopped scallions.
What’s your favorite #betterthantakeout recipe? Share your pics with us on Instagram using the hashtag #iamcreative!