Sweet and Sour Chicken
Crispy chicken pieces tossed in a tangy sweet and sour sauce with bell peppers and pineapple. A takeout favorite made at home.
Ingredients
- 1 boneless, skinless chicken breast, cut into chunks
- 1/2 cup cornstarch
- 1 egg, beaten
- 1/2 cup pineapple chunks
- 1/2 cup bell pepper, chopped
- 1/2 cup sweet and sour sauce
- 1 tbsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Season the cut into chunks 1 boneless, skinless chicken breast with 1/4 tsp salt and 1/4 tsp black pepper.
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2
Place the 1/2 cup cornstarch in a shallow dish. In a separate bowl, beat the 1 egg.
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3
Coat each piece of chicken in cornstarch, then dip in the beaten egg.
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4
Heat the 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
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5
Add the coated chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. Cook until golden brown on all sides, about 3-4 minutes per side.
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6
Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) for food safety.
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7
Add the chopped 1/2 cup bell pepper to the skillet and stir-fry for 2 minutes until slightly softened but still crisp.
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8
Add the 1/2 cup pineapple chunks and stir-fry for another minute.
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9
Pour the 1/2 cup sweet and sour sauce over the chicken and vegetables. Stir gently to coat everything evenly with the sauce.
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10
Cook for an additional 1-2 minutes until the sauce is heated through and slightly thickened.
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11
Serve immediately over steamed rice if desired.