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The sweet and sour sauce here relies on the same balance behind the Chinese-American takeout classic - ketchup and vinegar for tang, sugar for sweetness, and cornstarch to build it into something glossy and clingy rather than watery. Pineapple chunks bring their own natural sweetness and juice that thins the sauce just enough without extra water.
Prep Time
15 min
Per serving
340kcal
Calories
Cook Time
15 min
Servings
4 people
Difficulty
easy
28g
Protein
34g
Carbs
10g
Fat
2g
Fiber
20g
Sugar
Follow step-by-step with voice guidance.
Cut the chicken into bite-sized pieces and toss with a pinch of salt, pepper, and 1 tablespoon of cornstarch until lightly coated.
Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Add the chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
Add the remaining oil to the pan, then add the bell peppers and onion. Stir-fry for 3-4 minutes, until slightly softened but still crisp.
In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and the remaining 1 tablespoon of cornstarch mixed with a little water.
Pour the sauce into the pan along with the pineapple chunks and their juice, and cook for 2-3 minutes, stirring, until the sauce thickens and coats the vegetables.
Return the chicken to the pan, tossing to coat evenly in the sauce, and cook for another 1-2 minutes to reheat.
Garnish with sesame seeds and serve immediately over steamed rice.
Coat the Chicken in Cornstarch Before Cooking: This light dusting helps the chicken develop a slightly crisp exterior even without deep frying, giving better texture in the finished stir-fry. Keep the Heat High: Stir-frying works best with high, consistent heat that cooks ingredients quickly while keeping vegetables crisp rather than steaming them soft. Whisk the Cornstarch Slurry Separately: Mixing the second tablespoon of cornstarch with water before adding it to the sauce prevents lumps from forming when it hits the hot pan.
Yes, boneless chicken thighs work well and stay juicier, though they may need an extra minute or two of cooking time compared to breast meat.
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