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- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 2 tablespoons soy sauce - 1 tablespoon cornstarch - 1 tablespoon vegetable oil - 1 cup bell peppers, diced (red, green, or yellow) - 1 cup onions, sliced - 1 cup pineapple chunks (fresh or canned) - 1 cup broccoli florets - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1/4 cup ketchup - 1/4 cup rice vinegar - 2 tablespoons brown sugar - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - Salt and pepper to taste

Sweet and Sour Chicken Stir-Fry for Families

Discover the vibrant flavors of Sweet and Sour Chicken Stir-Fry, a popular dish in Chinese cuisine that combines juicy chicken, sweet pineapple, and crisp vegetables. This recipe is perfect for family dinners or entertaining guests, with its colorful presentation and delicious balance of sweet and tangy sauce. With easy step-by-step instructions, you'll learn to marinate chicken, create a flavorful sauce, and stir-fry to perfection for a nutritious and satisfying meal.
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon cornstarch

1 teaspoon sesame oil

For the Sweet and Sour Sauce:

1/2 cup granulated sugar

1/3 cup white vinegar

1/2 cup ketchup

2 tablespoons soy sauce

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Stir-Fry:

2 tablespoons vegetable oil (divided)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup sugar snap peas

1 onion, thinly sliced

3 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/2 cup pineapple chunks (fresh or canned)

Cooked rice or noodles, for serving

Sesame seeds and sliced green onions, for garnish

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the bite-sized chicken pieces with soy sauce, cornstarch, and sesame oil. Stir to coat the chicken evenly. Cover the bowl and let it marinate at room temperature for at least 15 minutes while you prepare the other ingredients.

    Prepare the Sweet and Sour Sauce: In a small saucepan, combine the sugar, white vinegar, ketchup, and soy sauce. Place over medium heat and bring to a gentle simmer, stirring occasionally to dissolve the sugar. Once the sugar has dissolved, add the cornstarch slurry to the saucepan, stirring constantly until the sauce thickens. Remove from heat and set aside.

      Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken to the skillet. Stir-fry the chicken for about 5 minutes, or until it is golden brown and fully cooked. Remove the cooked chicken from the skillet and set it aside on a plate.

        Cook the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced onion, minced garlic, and minced ginger, stirring them for about 1 minute until they become fragrant. Next, add the sliced red and green bell peppers along with the sugar snap peas. Continue to stir-fry for an additional 3-4 minutes, or until the vegetables are crisp-tender but still vibrant in color.

          Combine Everything: Return the cooked chicken back into the skillet with the sautéed vegetables. Add the pineapple chunks and pour the prepared sweet and sour sauce over the entire mixture. Gently stir everything together and cook for an additional 2-3 minutes, ensuring everything is heated through and well-coated in the sauce.

            Serve: Remove the stir-fry from heat and serve it hot over a bed of cooked rice or noodles. For a final touch, garnish the dish with sesame seeds and sliced green onions for added flavor and visual appeal.

              Prep Time, Total Time, Servings:

                15 mins | 30 mins | Serves 4-6