Name: Sweet and Sour Chicken
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1.5 lb boneless skinless chicken thighs; 2 tbsp vegetable oil; 1 medium yellow onion; 1 large red bell pepper; 1 large yellow bell pepper; 2 cup fresh pineapple; 3 clove garlic; 1 tbsp fresh ginger; 3 tbsp rice vinegar; 3 tbsp ketchup; 2 tbsp soy sauce; 2 tbsp granulated sugar; 1 cup pineapple juice; 2 tbsp cornstarch; 1 tbsp water; 2 stalk scallions

← Recipes · Weeknight · Sweet and Sour Chicken

365 cal32g protein38g carbs8g fat620mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch25 min activeShortcut18 min active

Everyday 25nothing beyond the everyday cabinet

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Sweet and Sour Chicken

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Weeknight25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken thighscut into 1-inch pieces1.5 lb

vegetable oil2 tbsp

yellow onioncut into chunks1 medium

red bell peppercut into chunks1 large

yellow bell peppercut into chunks1 large

fresh pineapplecut into chunks2 cups

garlicminced3 cloves

fresh gingerminced1 tbsp

rice vinegar3 tbsp

ketchup3 tbsp

soy sauce2 tbsp

granulated sugar2 tbsp

pineapple juice1 cup

cornstarch2 tbsp

water1 tbsp

scallionsGarnishthinly sliced2 stalks

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1In a small bowl, whisk together rice vinegar, ketchup, soy sauce, sugar, and pineapple juice. Set aside.

2In another small bowl, mix cornstarch and water to form a slurry. Set aside.

3Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot skillet. Cook for 5–6 minutes, stirring often, until the chicken is golden brown on all sides and cooked through. Transfer to a plate.

4In the same skillet, add onion and bell peppers. Stir-fry for 3–4 minutes until they begin to soften but still have a slight crunch.

5Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.

6Pour the sauce mixture into the skillet and bring to a gentle simmer. Add the cooked chicken and pineapple chunks back to the skillet.

7Stir the cornstarch slurry and pour it into the sauce, stirring constantly. Cook for 1–2 minutes until the sauce thickens and coats the chicken and vegetables.

8Taste and adjust seasoning with salt and pepper if needed. Serve over steamed white rice and garnish with scallions.