Sweet and Sour Chicken Vegetable Stir-Fry
Sweet and Sour Chicken Vegetable Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup carrots, sliced thinly or julienned
- 1/2 yellow onion, cut into 1-inch pieces
- 1/2 cup pineapple chunks, fresh or canned, drained
For Serving
- cooked white rice, as needed
- 1 teaspoon toasted sesame seeds, for garnish
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
While the chicken marinates, prepare the sweet and sour sauce. In a small bowl, whisk together the pineapple juice, rice vinegar, granulated sugar, ketchup, 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, minced garlic, and grated ginger until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-5 minutes, flipping once, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the carrots, broccoli florets, and yellow onion to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften but are still crisp-tender.
⏱️ 4 min
- 6
Add the red and green bell peppers to the skillet and stir-fry for another 2-3 minutes.
⏱️ 3 min
- 7
Return the cooked chicken to the skillet along with the pineapple chunks. Give the sweet and sour sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 2 min
- 8
Remove from heat and serve immediately over cooked white rice. Garnish with toasted sesame seeds and sliced green onions, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Chicken Vegetable Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup carrots, sliced thinly or julienned
- 1/2 yellow onion, cut into 1-inch pieces
- 1/2 cup pineapple chunks, fresh or canned, drained
For Serving
- cooked white rice, as needed
- 1 teaspoon toasted sesame seeds, for garnish
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
While the chicken marinates, prepare the sweet and sour sauce. In a small bowl, whisk together the pineapple juice, rice vinegar, granulated sugar, ketchup, 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, minced garlic, and grated ginger until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-5 minutes, flipping once, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 5
Add the carrots, broccoli florets, and yellow onion to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften but are still crisp-tender.
⏱️ 4 min - 6
Add the red and green bell peppers to the skillet and stir-fry for another 2-3 minutes.
⏱️ 3 min - 7
Return the cooked chicken to the skillet along with the pineapple chunks. Give the sweet and sour sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 2 min - 8
Remove from heat and serve immediately over cooked white rice. Garnish with toasted sesame seeds and sliced green onions, if desired.
⏱️ 1 min