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Sweet and Sour Stir-fry Recipe

Chinese · Main course · 25 min total

A quick and vibrant stir-fry with a perfect balance of sweet and tangy flavors, featuring colorful vegetables and a glossy sauce.

Ingredients

• 1 lb (450g) boneless chicken breast, thinly sliced
• 2 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 medium onion, cut into chunks
• 1 cup pineapple chunks (fresh or canned, drained)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Cooked rice for serving

Instructions

1. In a bowl, toss chicken slices with 2 tbsp cornstarch until coated. Set aside.
2. In a small bowl, whisk together rice vinegar, ketchup, brown sugar, and soy sauce to make the sauce.
3. Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken and stir-fry until golden and cooked through, about 4 minutes. Remove and set aside.
4. Add remaining 1 tbsp oil to the wok. Add bell peppers, onion, and pineapple. Stir-fry for 2-3 minutes until crisp-tender.
5. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
6. Return chicken to the wok. Pour in the sauce and stir to combine. Bring to a simmer.
7. Stir the cornstarch slurry, then add to the wok. Cook, stirring, until sauce thickens and coats everything, about 1 minute.
8. Serve immediately over cooked rice.

Tips

• For a vegetarian version, substitute chicken with firm tofu or extra vegetables.
• Adjust sweetness and tanginess by varying brown sugar and vinegar to taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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