Name: Sweet and Sour Chicken with Rice
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 500g boneless chicken breast, cut into bite-sized pieces; 2 tablespoons cornstarch; 1 egg, beaten; Salt and pepper, to taste; 3 tablespoons vegetable oil; 1/4 cup ketchup; 1/4 cup rice vinegar; 1/4 cup soy sauce; 3 tablespoons brown sugar; 1 teaspoon garlic, minced; 1 teaspoon ginger, minced; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 cup pineapple chunks; 1 medium onion, sliced; 3 cups cooked white rice; Sesame seeds and chopped green onions for garnish (optional)

Sweet and Sour Chicken with Rice is a family-favorite dish combining crispy chicken pieces coated in a glossy, tangy-sweet sauce. This dish features vibrant bell peppers, juicy pineapple chunks, and a medley of flavors that balance sweet and savory notes perfectly. Served over fluffy white rice, it’s a satisfying meal that brings everyone to the table. Perfect for a quick weeknight dinner or a weekend treat, this dish is as colorful as it is flavorful. It’s a delightful way to explore Asian-inspired flavors while keeping things approachable for all cooking levels.

Recipe Tips and Tricks:

For extra crispiness, use cornstarch and egg batter for chicken.
Adjust sweetness or tanginess by tweaking sugar and vinegar.
Serve immediately for the best texture and flavor.

Yield: 4 servings

Sweet and Sour Chicken with Rice

Sweet and Sour Chicken with Rice is a delicious, tangy-sweet family dinner packed with colorful veggies and juicy pineapple.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

For the Chicken:

500g boneless chicken breast, cut into bite-sized pieces
2 tablespoons cornstarch
1 egg, beaten
Salt and pepper, to taste
3 tablespoons vegetable oil

For the Sauce:

1/4 cup ketchup
1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons brown sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon cornstarch mixed with 2 tablespoons water

For the Vegetables:

1 red bell pepper, diced
1 green bell pepper, diced
1 cup pineapple chunks
1 medium onion, sliced

For Serving:

3 cups cooked white rice
Sesame seeds and chopped green onions for garnish (optional)

Instructions

Prepare the Chicken: Season chicken with salt and pepper. Dip each piece in beaten egg, then coat with cornstarch.
Cook the Chicken: Heat oil in a large skillet over medium-high heat. Fry chicken until golden and crispy. Remove and set aside.
Sauté Vegetables: In the same pan, sauté bell peppers and onion until slightly tender. Add pineapple chunks and stir.
Make the Sauce: Mix ketchup, rice vinegar, soy sauce, and brown sugar in a small bowl. Add minced garlic and ginger.
Combine and Simmer: Pour the sauce into the pan with vegetables. Stir well and bring to a simmer. Add cornstarch slurry to thicken.
Add Chicken and Serve: Return chicken to the pan, toss to coat with sauce, and heat for 2 minutes. Serve over cooked rice.

Notes

Use jasmine or basmati rice for a fragrant base.
For a spicy kick, add red chili flakes or sriracha.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 655Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 153mgSodium 1204mgCarbohydrates 70gFiber 3gSugar 24gProtein 47g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.