Sweet & Sour Chicken for 2

Back in December of 2012, I published a recipe for a more traditional version of Sweet & Sour Chicken, where the chicken is fried in a coating and the sauce is very thick. This newer version is the one I’ve been making for the last year or so. It is not only healthier, it’s faster and easier to make. Oh and just to clarify… I’m not saying it’s good for you, just that it’s healthier than the original.

Ingredients

Chicken

• 1/2 tsp kosher salt
• 1 TBSP light soy sauce
• 1 TBSP cornstarch
• 1 TBSP dry white vermouth or water
• 2 large chicken breasts, cut into one-inch chunks

Sauce

• 1 TBSP cornstarch
• 1 TBSP low sodium soy sauce
• 2 TBSP dark brown sugar
• 1 tsp granulated onion
• 1 tsp granulated garlic
• 1 TBSP tomato paste
• 2 TBSP apple cider vinegar
• 1c pineapple juice

The Rest

• 1 medium-size yellow onion, chopped into one-inch pieces
• 1 medium-size green pepper, chopped into one-inch pieces
• kosher salt
• canola or peanut oil for frying
• 2 TBSP cold water
• Hot cooked rice to serve

Instructions

1. In a bowl just large enough to hold all the chicken and still be able to stir it, whisk together the salt, soy sauce, cornstarch, and vermouth.
2. Add the cut up chicken chunks and fold gently until well coated. Set aside until needed.
3. Whisk the cornstarch, soy sauce, brown sugar, onion & garlic granules tomato paste, vinegar and juice together in a large microwavable jug or bowl with a handle (I use a 4-cup glass measuring jug.).

IMPORTANT! The sauce will be very hot and bubble up, it needs room to climb and you need to be able to handle it safely. Make sure it’s a large tall heatproof jug or bowl with a handle!

4. Heat the sauce mixture in the microwave on full power for 2 minutes. Remove, whisk, replace and microwave for 2 more minutes. The mixture should be boiling at least by the end of the 4th minute. If not, continue cooking and whisking in 1-minute intervals until it does boil. Once it has boiled, microwave it for 1 more minute longer. Whisk one last time, set aside to cool a little.
5. Meanwhile, place a 10″ skillet over medium-high heat. When the pan is hot, put in a drizzle of oil. Add the peppers and onions, then sprinkle them with a little salt.
6. Fry the vegetables, stirring constantly until the peppers JUST start to get a little color, then carefully add a few tablespoons of cold water.
7. Continue to stir fry the vegetables until the onions are translucent and the water is completely evaporated. Then, remove the onions and peppers to a clean plate or bowl and set aside.
8. Turn the heat up to high and add a little more oil. When the pan is good and hot, add all the chicken with all the marinade.
9. Keep tossing the chicken in the pan until it stops sticking, then spread it into an even layer. Fry for 1 minute, then toss again. Repeat until the chicken is cooked through and browned all over.
10. When the chicken is fully cooked, remove from the heat and stir in the vegetables. Set aside to rest for 1 minute.
11. Pour the sauce over the chicken and veggies, mix gently to coat.
12. Serve over hot cooked rice.

Makes 2 Large Servings – Recipe is easily doubled

Notes

• I drain a can of pineapple rings in juice for this recipe and eat the pineapple separately. You could of course, just chop the pineapple rings and add them to the dish when you add the veg to the chicken (step 10).