Description
A quick and easy Spicy Sweet and Sour Chicken that comes together in about 30 minutes for a hassle-free family dinner.
Ingredients
Scale
- 400 g boneless, skinless chicken breasts or thighs, cubed
- 3 cloves garlic, minced
- 1–2 fresh or dried red peppers
- 1 tablespoon cornstarch
- Salt and pepper
- 2 tablespoons cooking oil
- A handful of fresh parsley or cilantro, chopped
- 3 tablespoons soy sauce
- ½ cup chicken broth or water
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar or lime juice
- A bit of cornstarch mixed with water (to thicken)
- Steamed white rice for serving
Instructions
- Season the Chicken: Sprinkle on a couple pinches of salt and pepper, then dust with cornstarch. Toss to coat the chicken evenly.
- Cook the Chicken: Heat a skillet over medium-high heat and add cooking oil. Toss in the chicken cubes and cook for about 6-8 minutes until golden.
- Remove and Set Aside: Once the chicken is cooked, remove it from the skillet and keep it warm.
- Cook the Aromatics: In the same skillet, add minced garlic and sliced peppers. Sauté for 2-3 minutes until fragrant.
- Make the Sauce: Whisk together soy sauce, chicken broth, honey, and rice vinegar. Stir in cornstarch mixed with water. Pour sauce into the skillet and simmer for 3-4 minutes.
- Combine Chicken and Sauce: Add the chicken back into the pan, tossing to coat. Cook for another 1-2 minutes.
- Serve it Up: Plate rice and serve the Spicy Sweet and Sour Chicken on top, garnishing with parsley or cilantro.
Notes
Customize the recipe by adding leftover veggies. Serve with stir-fried veggies or a light salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg