Ingredients
- Boneless, skinless chicken breasts, cut into 1-inch cubes: 1.5 lbs
- Cornstarch: 1/2 cup
- All-purpose flour: 1/4 cup
- Vegetable oil: 1/2 cup + 2 tablespoons
- Pineapple chunks: 1 cup
- Green bell pepper, cut into 1-inch pieces: 1 medium
- Sweet and Sour Sauce: 1.5 cups (store bought or homemade)
- Cooked white rice: for serving
Instructions
- Step 1: In a large bowl, combine cornstarch and flour. Dredge the chicken pieces in the mixture, ensuring they are fully coated.
- Step 2: Heat 1/2 cup of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches, being careful not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Step 3: Add the remaining 2 tablespoons of vegetable oil to the skillet. Add the green bell pepper and pineapple chunks and cook for 3-5 minutes, until the bell pepper is slightly softened.
- Step 4: Pour the sweet and sour sauce over the bell pepper and pineapple. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 5: Add the cooked chicken back to the skillet with the sauce, vegetables, and pineapple. Toss to coat evenly. Heat through for another 2-3 minutes.
- Step 6: Serve the sweet and sour chicken immediately over cooked white rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the rice separate to prevent sogginess.
- For best results when reheating, use a skillet over medium heat and add a splash of water or chicken broth to keep the chicken moist.
- Garnish with sesame seeds and chopped green onions for an extra pop of flavor and texture.
- Chef's tip: To ensure crispy chicken, don't overcrowd the pan when frying; work in batches for even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American