Oh, sweet and sour chicken, how you whisk me away to bustling nights at my favorite local takeout! There’s something magical about that perfect balance—sweet yet tangy, crispy yet tender. I remember the first time I tried it at a family gathering, where the familiar aroma of soy sauce mingled with laughter and chatter. It was a dish that felt like a warm hug from an old friend. These days, while scrolling through TikTok or catching up on the latest K-drama, I find myself craving that nostalgic taste but without all the fuss.
This easy recipe is my go-to, combining the comfort of nostalgia with the joy of simplicity. It’s like that playlist you keep going back to—reliable, comforting, with just a hint of excitement. And, just like that favorite song, it never fails to lift my spirits. Whether you’re whipping it up for a quick midweek dinner or a laid-back weekend feast, it’s bound to become your culinary anchor. So let’s get cooking and turn the kitchen into our own little haven—because who doesn’t need a bit of sweet and sour magic in their lives?
Steps
- Cut boneless, skinless chicken thighs into cubes and coat them lightly with cornstarch. This helps create a crispy texture when cooked.
- In a wok or large pan, brown the chicken cubes over medium heat until they’re cooked through and slightly crispy on the outside.
- Add sliced carrots to the pan and cook for a couple of minutes to start softening them.
- Next, add chopped peppers and minced garlic to the pan, stirring them together with the chicken and carrots for an additional 2-3 minutes.
- In a separate bowl, combine soy sauce, pineapple juice, vinegar, brown sugar, and ginger to create the sauce mixture.
- Pour the sauce mixture into the pan with the chicken and vegetables, stirring to coat everything evenly.
- Continue cooking and stirring the dish for 1-2 minutes until the sauce thickens and everything is well combined.
- Serve the sweet and sour chicken stir-fry over a bed of cooked short grain brown rice. Adjust the recipe quantities if necessary to serve more people.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cubed
- 1/4 cup cornstarch (for dredging chicken)
- 1 tablespoon vegetable oil (for cooking)
- 1 large carrot, sliced thinly
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 cup pineapple juice
- 1/4 cup low-sodium soy sauce or gluten-free tamari
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon grated fresh ginger
- Cooked short grain brown rice (for serving)
FAQ
- Can I use chicken thighs instead of chicken breasts in the Sweet and Sour Chicken Stir-Fry?
- Yes, you can substitute chicken thighs for chicken breasts. Many have found that cubed, boneless, and skinless chicken thighs work well. They can be dredged in cornstarch before cooking for a nice texture.
- Is a wok necessary for cooking this stir-fry?
- While a wok is not required, it can be beneficial for even cooking. However, a regular pan will also work fine.
- How can I make this recipe gluten-free?
- To make this recipe gluten-free, you can replace low sodium soy sauce with gluten-free tamari. This provides a similar flavor without the gluten.
- What vegetables can be added to this stir-fry?
- The recipe is versatile, so feel free to add vegetables like broccoli, carrots, or different colored peppers. Cooking times may vary, so adjust accordingly to ensure they are cooked to your preference.
- Can I prepare the sauce ingredients together beforehand?
- Yes, combining the sauce ingredients like soy sauce, cornstarch, pineapple juice, vinegar, brown sugar, and ginger beforehand can streamline the cooking process and ensure even flavor distribution.
Tips
- Consider using boneless, skinless chicken thighs instead of chicken breast for more tenderness, and dredge them in cornstarch before cooking to achieve a crispier texture.
- Adjust the cooking order of the vegetables for optimal texture: start with the carrots, followed by the peppers, and then the garlic, as they all have different cooking times.
- Mix the sauce ingredients—soy sauce, cornstarch, pineapple juice, vinegar, brown sugar, and ginger—together before adding them to the stir-fry to ensure even distribution and flavor.
- If you prefer extra sauce for serving over rice, consider doubling the sauce ingredients for a more generous amount.
Equipment
- Fry recipe, here is a list of main equipment that you might not have at home and may need to purchase:
- Wok – A wok is often used for stir-frying and may not be a common item in every kitchen.
- Rice Cooker – If serving with rice and you don’t already have one, a rice cooker can be helpful for consistently cooking rice.
