thepioneerwoman2.5
Sweet and Sour Chicken
Inspired by American Chinese cuisine, this sweet and sour chicken is made with a savory sauce, then served on a bed of rice and sliced scallions.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●measuring cup
- ●skillet
📝 Preparation Steps
1
Whisk together the pineapple juice, vinegar, brown sugar, ketchup, soy sauce, and Sriracha in a large measuring cup. Remove 2 tablespoons to a small bowl and whisk with 1 tablespoon of the cornstarch. Set aside.
2
Toss the chicken with the remaining 2 tablespoons cornstarch in a large bowl until coated. Heat the vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add half the chicken in a single layer and cook, turning, until well browned, crispy and cooked through, about ⏱️ 6 minutes. Use a slotted spoon to remove to a plate. Repeat with the remaining chicken and remove to the plate.
3
Add the scallion whites and bell peppers to the drippings in the skillet and cook over medium-high heat until the peppers start to blister slightly, 3 to ⏱️ 4 minutes.
4
Add the pineapple juice-vinegar mixture to the skillet and bring to a simmer. Cook until the mixture is glossy and reduced slightly, 3 to ⏱️ 4 minutes. Add the cornstarch mixture and return to a boil. Cook until the mixture is thick enough to coat the back of a spoon, 2 to ⏱️ 3 minutes.
5
Add the pineapple to the skillet and stir to coat and heat through, about ⏱️ 1 minute. Add the chicken and stir to coat. Serve over rice and sprinkle with the scallion greens.
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