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Sweet and Sour Chicken Stir-fry

Sweet and Sour Chicken Stir-fry

Lean chicken breast, bell peppers, pineapple, and onions are stir-fried in a bright sweet-and-sour sauce made with pineapple juice, rice vinegar, ginger, and garlic. This lighter weeknight version uses a modest amount of oil and a quick cornstarch coating for tender chicken without deep-frying.

Prep: 20 min · Cook: 18 min · Total: 38 min · Serves: 4

Ingredients

  • 1 tbsp fresh ginger (grated)
  • 1 large red bell pepper (cut into 1-inch pieces)
  • 0.75 tsp kosher salt (divided)
  • 1.25 lb boneless skinless chicken breast (cut into 1-inch pieces)
  • 2 tbsp cornstarch (divided)
  • 0.25 cup rice vinegar
  • 3 cloves garlic (minced)
  • 2 tbsp ketchup
  • 1 tsp sesame seeds (toasted)
  • 1.5 cups fresh pineapple chunks (drained if canned)
  • 0.25 tsp black pepper (freshly ground)
  • 2 tbsp low-sodium soy sauce
  • 0.5 cup pineapple juice (unsweetened)
  • 1 medium yellow onion (cut into 1-inch wedges)
  • 2 stalks green onions (thinly sliced)
  • 2 tbsp avocado oil (divided)
  • 1 large green bell pepper (cut into 1-inch pieces)
  • 1.5 tbsp honey

Instructions

  1. Place the cut chicken breast on a plastic cutting board, keep it separate from the vegetables and pineapple, and pat it dry with paper towels; wash your hands, knife, and any surfaces that touched raw chicken with hot soapy water before continuing.
  2. In a medium bowl, toss the chicken with 1 tbsp cornstarch, 0.5 tsp kosher salt, and 0.25 tsp black pepper until the pieces are lightly and evenly coated, then let it stand at room temperature for 10 minutes while you prepare the sauce.
  3. In a 2-cup liquid measuring cup or small bowl, whisk together 0.5 cup pineapple juice, 0.25 cup rice vinegar, 2 tbsp low-sodium soy sauce, 2 tbsp ketchup, 1.5 tbsp honey, the remaining 1 tbsp cornstarch, and the remaining 0.25 tsp kosher salt for about 30 seconds, until the cornstarch is fully dissolved and no dry streaks remain.
  4. Heat a 12-inch nonstick skillet or wok over medium-high heat for 2 minutes, then add 1 tbsp avocado oil and swirl until the oil shimmers but does not smoke.
  5. Add the chicken in a single layer to the hot skillet and cook without stirring for 3 minutes, until the underside is lightly golden and releases easily from the pan.
  6. Stir and continue cooking the chicken over medium-high heat for 3 to 4 minutes, until the pieces are browned on several sides and an instant-read thermometer inserted into the thickest piece registers 165°F (74°C); transfer the chicken to a clean plate and do not use the plate that held raw chicken.
  7. Add the remaining 1 tbsp avocado oil to the same 12-inch skillet and keep the heat at medium-high until the oil shimmers, about 30 seconds.
  8. Add the red bell pepper, green bell pepper, and yellow onion to the skillet and stir-fry with a heatproof spatula for 4 to 5 minutes, until the vegetables are crisp-tender, glossy, and browned in spots.
  9. Add the pineapple chunks, minced garlic, and grated ginger to the skillet and stir-fry for 1 minute, until the pineapple is warmed through and the garlic and ginger smell fragrant without browning.
  10. Whisk the sauce again for 10 seconds to recombine the cornstarch, then pour it into the skillet and stir constantly over medium-high heat for 1 to 2 minutes, until the sauce bubbles and thickens enough to coat the back of a spoon.
  11. Return the cooked chicken and any accumulated juices from the clean plate to the skillet, reduce the heat to medium, and toss for 1 to 2 minutes, until the chicken is evenly coated and heated through to 165°F (74°C).
  12. Remove the skillet from the heat, let the stir-fry stand for 2 minutes so the sauce settles, then sprinkle with 2 sliced green onions and 1 tsp toasted sesame seeds before serving hot.

Nutrition (per serving)

  • Calories: 345
  • Protein: 34 g
  • Fat: 10 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sugar: 23 g
  • Sodium: 735 mg

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