Sweet and Sour Stir-Fried Chicken
A quick and easy Chinese dish you can make right at home. And it’s so much healthier than take-out!
Making chinese food at home is one of my absolute favorite things to do, mainly because it’s so much cheaper, tastes so much better and you also don’t have any skimped ingredients! It’s also quick and easy, making it a perfect weeknight meal.
Now you should know that Jason hates all kinds of Chinese food because it’s too greasy but when I put this on the table, he devoured it so quickly and he didn’t even leave a single rice grain on his plate!
Yeah, it’s just that good. Fresh pineapples, a perfect balance of sweetness, sourness and plenty of flavor. Plus, you have the Sriracha for extra spiciness!
So here’s how you make this:
Let’s first start by making the sweet and sour sauce by combining some red wine vinegar, pineapple juice or orange juice, sugar, ketchup, cornstarch and salt. Now let’s take a swim in this.
Then we’ll toss the chicken in some soy sauce and vermouth or sherry.
Now we’ll throw this all into a skillet and give it a good sauté until they’re all cooked through, about 8-10 minutes.
Go ahead and transfer the chicken to a clean plate and then throw in some red onion wedges back to the skillet.
Once the onions brown a bit for about 2 minutes, we’ll add the pineapple and let it heat through for about a minute.
Next goes in the garlic, ginger and scallion whites.
Once that becomes super fragrant, we’ll add the cooked chicken and scallion greens.
And last but not least, we’ll stir in the sweet and sour sauce mixture we made earlier and let it get nice and thick.
Serve it over some rice along with some Sriracha and you’re all set!
Super easy, one pot meal, right?
One year ago: Crab and Cream Cheese Wontons
Sweet and Sour Stir-Fried Chicken with Pineapple and Red Onion (adapted from Tracey’s Culinary Adventures):
Yields 3-4 servings
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 teaspoons soy sauce
- 2 teaspoons dry vermouth or sherry
- 4 teaspoons canola oil, divided
- 2 small red onions, cut into 1/2-inch wedges
- 2 cups pineapple chunks
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 scallions, finely chopped, white and green parts divided
- Sriracha, for serving
For the sweet and sour sauce:
- 6 tablespoons red wine vinegar
- 6 tablespoons pineapple juice or orange juice
- 6 tablespoons sugar
- 3 tablespoons ketchup
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
To make the sauce, whisk together the red wine vinegar, pineapple juice or orange juice, sugar, ketchup, cornstarch and salt in a small bowl; set aside.
In a medium bowl, combine the chicken, soy sauce and vermouth or sherry.
Heat 2 teaspoons canola oil in a large skillet over medium high heat. Add the chicken mixture and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Transfer to a plate.
Add remaining 2 teaspoons canola oil to the skillet. Add the onions and cook, stirring frequently, until lightly browned, about 2 minutes. Stir in the pineapple until heated through, about 1 minute. Add the garlic, ginger and scallion whites and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken, along with any juices, and scallion greens and cook, stirring frequently, until heated through, about 2 minutes. Stir in the sauce mixture. Bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes.
Serve immediately over rice with Sriracha, if desired.