Easy Skillet Sweet and Sour Chicken
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Make your favorite Asian take out meal in just 20 minutes and with half the fat and calories!
  • 1 large eggs
  • 4 t. cornstarch
  • 1 lb. boneless chicken breasts, cut into 1 inch pieces
  • 6 T. ketchup
  • ⅓ c. water
  • 3 T. vinegar (I used red wine vinegar)
  • 2 T. brown sugar
  • 3 T. soy sauce
  • 1 T. olive oil
  • 1 red bell pepper, cut into 1 inch pieces
  • 2 c. broccoli florets
  • 1½ c. pineapple tidbits in pineapple juice
  • 2 t. ginger, grated
  • 3 garlic cloves, minced
  • 3 green onions, cut into 1 inch pieces
  • 1 t. pepper
  1. Combine the egg and 1 tablespoon of cornstarch in a large bowl. Whisk. Add the chicken and toss to coat.
  2. In a small bowl combine the ketchup, water, vinegar, brown sugar, soy sauce, and remaining cornstarch. Whisk to combine.
  3. Add 1 teaspoon of olive oil in a large skillet and heat over medium high heat. Add the bell pepper and broccoli and cook for 4 minutes, stirring frequently. Add in the pineapple, ginger, and green onions. Cook for 2 minutes. Transfer the vegetable mixture into a medium bowl.
  4. Add the remaining olive oil to the skillet. Add the chicken. Stir fry for 6-8 minutes or until chicken is browned. Add the sweet and sour mixture to the pan.
  5. Bring to a simmer. Simmer for 1-2 minutes or until thickened. Sprinkled with pepper and serve over rice.
Recipe adapted from Cooking Light
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/easy-skillet-sweet-and-sour-chicken/