Ingredients
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12 oz Chicken Breastboneless, skinless, square form cut
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12 oz Frozen Vegetables1 bag for stir-fry
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1 cup low-sodium Chicken Broth
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1 tablespoon Soy Sauce
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1 tablespoon Asian hot Chili Sauce
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1 tablespoon Gingerminced
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1 tablespoon fresh Scallionsgreen onions, minced
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1 tablespoon Garlicabout 2–3 cloves, minced
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2 tablespoons Rice Vinegar
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2 tablespoons brown Sugar
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1 tablespoon Cornstarch
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1 tablespoon Vegetable Oil
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sprinkle some 💖 Love 💖
Steps for Sweet and Sour Chicken & Vegetables
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1
Done
10 Minutes
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Prepare the frozen vegetablesThaw frozen vegetables in the microwave (or place the entire bag in a bowl of hot water for about 10 minutes). Set aside until step 6. Meanwhile, mince the ginger, scallions, and garlic. |
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2
Done
4 Minutes
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Sauté ginger, garlic, and scallionsHeat oil in a large wok or sauté pan on medium heat. Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, about 2–3 minutes. |
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3
Done
2 Minutes
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Prepare the Chili sauceAdd the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer. |
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4
Done
7 Minutes
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Mix cornstarch with chicken brothIn a bowl, mix cornstarch with chicken broth, and add to the pan. Bring to a boil over high heat, stirring constantly. Lower temperature to a gentle simmer. |
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5
Done
8 Minutes
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Add chickenAdd chicken, and stir continually for 5–8 minutes |
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6
Done
2 Minutes
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Add the veggiesAdd the vegetables and mix gently. Simmer with lid on to reheat, about 2 minutes. |
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7
Done
2 Minutes
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Add the Soy SauceAdd soy sauce, and mix gently for about 2 minutes. |
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8
Done
1 Minute
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FinishedWhen done, divide into four even portions, and serve. Enjoy! |
Additional Info for Sweet and Sour Chicken & Vegetables
Sweet and Sour Chicken is one of my favorite go-to recipes due to its combo of flavors. If you are searching for a popular Chinese recipe, begin with this one. You will be blown away by how easy it is to make and how fast it can be!
Content on this page…
About Chinese sweet and sour chicken recipe
Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can’t stop. This recipe doesn’t use deep fry, but instead, uses a method for creating a delicate, smooth, and succulent chicken that goes perfectly with a lightly sweet and sour sauce.
The secret is in the chicken marinade, specifically using cornstarch, which creates a super-light coating all around the meat. It won’t be a crunchy, deep-fried coating, but I think it’s a nice alternative, both texture-wise, and weight-wise! Between the consistency and the flavor, this recipe really is to “die” for! The savory chicken paired with sweet sauce, and complete with your favorite add-ins will make you want to prepare it over and over again!
Is it Healthy?
The answer is yes, this is a very healthy dish compared to many others out there today. So what makes it healthy? Well, most restaurants deep-fry their chicken in a thick batter, which is, let’s admit it, totally delicious. But, it’s not needed. You can get tons of flavor without the heavy oil-frying.
This chicken is lightly coated in cornstarch which is probably my favorite trick for making-over takeout dishes. The cornstarch is low-carb and has a very thin coating that delivers a crispy exterior on your chicken when sautéed in a tablespoon of oil. Moreover, this recipe is especially for those of you who want to keep a slimming diet, but have tasty dishes on the table.
Can I Add Pineapple to the recipe?
Yes, you sure can. You may use fresh or canned pineapple. If you use canned pineapple, remember to discard the syrup before cooking or you can opt to use pineapple in water rather than juice for fewer calories and added flavor to the entire dish. Also, cut the pineapple into bite-size pieces before cooking.
Can I freeze or refrigerate it?
This dish will last in an airtight container in the fridge for 4 – 5 days, but with the sauce stored separately. If frozen properly in an airtight container you can ensure this dish will last for 3 – 4 months in the freezer.
Notes and Tips
- So, how sweet and how sour? The beauty of this dish is that you can adjust either the sweet or the sour end of things however you prefer. Have a little taste of the sauce. Not sweet enough? Add a teaspoon of brown sugar. Not tangy enough? Add a teaspoon of vinegar.
- If you want to ensure that the chicken is fully cooked, slice open one of the larger pieces you can find, and make sure it’s no longer pink in the middle. If it’s white with no pink areas, it’s cooked.
- If you want to make this Chinese sweet and sour chicken with veggies, like broccoli or sugar snap peas, add them after you add the sauce to the chicken and let them simmer in the sauce for a few minutes until they’re crisp-tender.
- This recipe calls for chicken breasts, but you could use thighs as well. You want boneless, skinless thighs though. I don’t recommend using bone-in chicken for this Chinese sweet-and-sour chicken recipe.
- This chicken is best enjoyed right away (hot), but it’ll last up to five days in the fridge. For the best leftovers, reheat the chicken in a skillet with a little oil instead of microwaving it.
- You want to make sure your oil is at the right temperature, because if the oil is too hot, the outside may be done before the inside is cooked through. If the oil is too cold, the food will need to spend longer in the oil until it’s cooked through which means more oil will be absorbed into the meat.
- Serve sweet and sour chicken with steamed rice or noodles. (For a wholesome meal and easy weeknight dinner.)
