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Sweet and Sour Chicken

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Rated 0 out of 5
$48.75 Cooking Fee
Serving Size: 7 ounces
Diets: Dairy Free, Nut Free, Soy Free
Recipe adapted from:
Mayumi Tavalero
This sweet and sour chicken is far superior to that found at a take out restaurant. The coating is much lighter in texture, without a heavy greasy feel, and the delicious sauce is made from pineapple and orange juice and of course contains zero food coloring. Pair with Chinese Fried Rice or Jasmine White Rice for a complete meal!
  • Food Prep
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • To make the sauce, place all the sauce ingredients into a blender and blend until smooth; set aside. 
  • In a large bowl thoroughly mix together all the chicken pieces and the coating ingredients. Add water a little at a time until you have a coating the consistency of a heavy syrup. Heat half the oil in a large skillet and when hot add half the chicken, leaving it in place to form a bit of a crust. After several minutes turn and cook an additional few minutes or until chicken is cooked through. Repeat with remaining oil and chicken. Set chicken aside.
  • Clean the large skillet and add the avocado oil. When hot add the peppers and onions and sauté for 5 minutes or until vegetables start to soften. Add the pineapple pieces and all the sauce. Bring to a boil over high heat, then allow to simmer for a minute or two.
  • Add reserved chicken to the pan, pulling sauce up from the bottom to coat. Heat for several more minutes. Plate and garnish with green onions.

Cook Times

Active Prep20
Hands-On Cook25
Hands-Off Cook0
Passive0
Total Time45 minutes
Recipe Serving Size10

Ingredients

Ingredients

For the sauce:

  • 1 cup pineapple juice reserved from canned pineapple slices
  • 3/4 cup orange juice
  • 3 tablespoon corn starch
  • 1/2 cup apple cider vinegar
  • 4 clove garlic peeled
  • 1/2 cup ketchup
  • 1/3 cup brown sugar packed
  • 1 tablespoon soy sauce
  • 4 clove garlic peeled
  • 1/8 teaspoon white pepper
  • 1 teaspoon Kosher salt

For the chicken:

  • 3 pound boneless skinless chicken breast cut into 1½ inch pieces
  • 2 teaspoon Kosher salt
  • 1 cup corn starch
  • 1 cup all purpose flour
  • 2 egg beaten
  • 1/2 cup water more or less depending on consistency of marinade

For frying:

  • 1/4 cup avocado oil

Sauté:

  • 2 tablespoon avocado oil
  • 2 red bell pepper medium, diced
  • 2 green bell pepper medium, diced
  • 1 yellow onion diced
  • 20 ounce canned pineapple slice slices stacked and cut into 1/6ths pieces

Garnish:

  • 4 stalk green onion thinly sliced

Cooking Tools Required

Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spatula, Top Stove, Whisk
Reheating/Serving Instructions

Heat in microwave or sauté pan over medium heat until heated through.

Nutrition

Calories: 404kcal | Carbohydrates: 37g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1084mg | Potassium: 779mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1070IU | Vitamin C: 66mg | Calcium: 37mg | Iron: 2mg

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