Colorful Hot and Sour Chicken

Bursting with vibrant colors and bold flavors, this Colorful Hot and Sour Chicken is a quick and easy dish that’s perfect for your weeknight dinner rotation. Juicy strips of marinated chicken are stir-fried to golden perfection, then tossed with crisp-tender bell peppers, carrots, and green onions, all coated in a tangy, spicy sauce made with rice vinegar, chili garlic sauce, and a touch of sweetness. This recipe marries the perfect balance of heat, sourness, and umami, while the cornstarch slurry ensures a glossy, restaurant-style finish. Ready in just 35 minutes, it’s a delicious way to bring a taste of takeout straight to your kitchen. Serve over fluffy steamed rice or noodles for a meal that’s as visually stunning as it is satisfying.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 3 cloves garlic
• 1 teaspoon ginger
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium carrot
• 3 stalks green onions
• 3 tablespoons rice vinegar
• 1 tablespoon chili garlic sauce
• 1 teaspoon sugar
• 1 cup chicken stock
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper (optional)
• 2 tablespoons cornstarch slurry (water + cornstarch mix)

Directions

Step 1

Slice the chicken breast into thin strips and marinate with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch for 10 minutes.

Step 2

Prepare the vegetables: dice the red and yellow bell peppers into small squares, julienne the carrot, and chop the green onions into 1-inch segments. Mince the garlic and grate the ginger.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it is golden and just cooked through. Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of oil. Stir-fry the minced garlic and grated ginger until fragrant, about 30 seconds.

Step 5

Add the chopped red and yellow bell peppers, carrot, and the white part of the green onions. Stir-fry for 2-3 minutes until the vegetables begin to soften but remain crisp.

Step 6

In a small bowl, combine rice vinegar, chili garlic sauce, sugar, chicken stock, black pepper, salt, and white pepper (if using). Pour this sauce into the skillet and stir well.

Step 7

Return the cooked chicken to the skillet and mix it with the vegetables and sauce.

Step 8

Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the skillet, stirring continuously until the sauce thickens.

Step 9

Toss in the green parts of the green onions and stir for a final minute. Adjust seasoning if necessary.

Step 10

Serve hot with steamed rice or noodles for a complete meal.

Nutrition Facts

Serving size	(1457.6g)

Amount per serving	% Daily Value*
Calories	1377.7

Total Fat 62.3g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 27.7g
Cholesterol 451.3mg	0%
Sodium 4375.5mg	0%
Total Carbohydrate 51.0g	0%
Dietary Fiber 8.7g	0%
Total Sugars 13.8g
Protein 161.6g	0%

Vitamin D 0IU	0%
Calcium 189.6mg	0%
Iron 6.8mg	0%
Potassium 2530.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 45.8%

Carbs: 14.5%