Super Simple Sweet and Sour Chicken with Rice
Transform your weeknight dinners with this Super Simple Sweet and Sour Chicken with Rice, a quick and flavor-packed dish that’s perfect for busy evenings. Featuring tender, golden-fried chicken coated in a glossy sweet and tangy sauce, this recipe combines pantry staples like soy sauce, ketchup, and brown sugar with vibrant bell peppers and juicy pineapple chunks for a colorful and satisfying meal. Served over fluffy, perfectly cooked white rice, this takeout-style favorite is surprisingly easy to make at home in just 50 minutes. Ideal for family dinners or meal prep, this comforting dish strikes the perfect balance between savory and sweet, while being a fun and delicious way to enjoy classic Asian-inspired flavors. Perfect your weeknight cooking with this crowd-pleasing recipe!
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Ingredients
- 500 grams Chicken breast
- 50 grams Cornstarch
- 2 large Eggs
- 120 ml Vegetable oil
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 200 grams Pineapple chunks (canned)
- 2 tablespoons Soy sauce
- 4 tablespoons Ketchup
- 3 tablespoons Rice vinegar
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch (for sauce)
- 60 ml Water
- 200 grams Long-grain white rice
- 400 ml Water (for rice)
- 1 teaspoon Salt
Directions
Step 1
Start by cooking the rice. Rinse 200 grams of long-grain white rice under cold water until the water runs clear. Combine rice with 400 ml of water and 1 teaspoon of salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Step 2
While the rice cooks, prepare the chicken. Cut the 500 grams of chicken breast into bite-sized pieces. In a bowl, whisk 2 large eggs, then toss the chicken pieces in the egg mixture until coated.
Step 3
Place 50 grams of cornstarch in a shallow dish. Dredge the egg-coated chicken in the cornstarch, shaking off any excess.
Step 4
Heat 120 ml of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches, cooking for 5-6 minutes per batch until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a paper towel-lined plate to drain any excess oil.
Step 5
Next, prepare the sauce. In a small bowl, mix 1 tablespoon of cornstarch with 60 ml of water to create a slurry.
Step 6
In the same skillet, reduce the heat to medium and add 2 tablespoons of soy sauce, 4 tablespoons of ketchup, 3 tablespoons of rice vinegar, and 2 tablespoons of brown sugar. Stir until combined, then add the cornstarch slurry. Cook for 2-3 minutes, stirring continuously, until the sauce thickens.
Step 7
Chop 1 medium red bell pepper and 1 medium green bell pepper into bite-sized pieces. Drain 200 grams of canned pineapple chunks, reserving the juice.
Step 8
Add the chopped bell peppers and pineapple chunks to the skillet with the sauce. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Step 9
Return the cooked chicken to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add a tablespoon of reserved pineapple juice to thin it out.
Step 10
Serve the sweet and sour chicken immediately over the cooked white rice. Enjoy!
Nutrition Facts
| Serving size | (1320.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2379.4 |
| Total Fat 134.7g | 0% |
| Saturated Fat 22.9g | 0% |
| Polyunsaturated Fat 70.7g | |
| Cholesterol 802mg | 0% |
| Sodium 4404.5mg | 0% |
| Total Carbohydrate 139.0g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 19.4g | |
| Protein 160.8g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 167.0mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 2188.8mg | 0% |
Source of Calories