Easy Sweet and Sour Chicken

Chinese food has a special place in my kitchen. It sounds a little bit corny, but just listen. If the Mr. had to choose only one food to live on for the rest of his life, it would be something Chinese. Not only is it his very favorite, he actually proposed over a Chinese picnic. Awwwww, sweet, huh? Now, do you see why it might be so near and dear? So this is one of the Chinese recipes that I make that he really enjoys. I actually lost the recipe when we moved and he was extremely disappointed. I just recently found it, hooray! Not only is it easy, but it is also a teensy bit healthier than the traditional dish, because it trades the breaded chicken for a more healthier browned version. You’ll have to see what you think.

While the chicken is cooking,

Start the peppers. This is also a good time to put your rice on, which if you’re not careful, you will forget to do.

After your chicken is all browned and beautiful,

finish up your pineapple sauce and pour it over the chicken.


Wasn’t that easy?

Easy Sweet and Sour Chicken

3 chicken breasts, cut into 1-inch pieces
1 (20-oz.) can pineapple tidbits, juiced pack
2 large sweet peppers, cut into 1-inch pieces
1/2 cup red wine vinegar, or vinegar
6 tablespoons sugar
4 tablespoons cornstarch
4 tablespoons soy sauce
1 teaspoon instant chicken bouillon granules
1 (8-oz.) can sliced water chesnuts, drained

First, heat some oil in a large skillet over medium low heat. Add chicken pieces and turn heat to medium high. While chicken cooks, start rice (I make around 3 cups).  You’ll want to give your chicken a stir every once in a while so it browns evenly.

Now drain your pinapple, but save the juice and add enough water to make three cups. Pour into a medium saucepan and add sweet peppers. Bring to a boil and reduce heat. Cover and simmer for about 1 to 2 minutes or until peppers are crisp-tender. When your chicken is nice and browned like pictured above, take off of heat and cover to keep warm.

Now, take a small bowl and stir together the vinegar, sugar, corn starch, soy sauce, and chicken bouillon granules. Make sure that the cornstarch is incorporated and not stuck to the bottom of your bowl and stir mixture into sweet pepper mixture. Bring the heat to medium-high while you cook and stir until the mixture becomes thick and bubbly. Let cook for another 2 minutes before gently stirring in pineapple and water chesnuts. Pour over chicken. Cook and stir gently until heated through.

Serve over rice, hopefully you didn’t forget to make it! This recipe comes together sooooo fast, that if I am not careful, the Sweet and Sour is ready, and the rice isn’t.
Happy Day!

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