Yatsu-Hashi, Kyoto s sweets

Easy Sweet and Sour Chicken recipe Chinese


SERVES 4 COOK TIME 15 Min

If you're a fan of Chinese-style sweet and sour chicken, but are trying to eat a little lighter, then you're going to love this lightened-up recipe. Our Naked Sweet and Sour Chicken is a homemade Chinese-takeout favorite!

What You'll Need:
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 1 clove garlic, minced
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 2 tablespoons white vinegar
  • 1 (20-ounce) can pineapple chunks in juice, undrained
  • 2 large red bell peppers, cut into thin strips
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 6 scallions, cut into 1-inch pieces
What To Do:
  1. Preheat a stovetop wok or large skillet over medium-high heat or an electric wok to 400 degrees F. Heat oil until hot but not smoking. Add chicken and garlic and cook 4 to 5 minutes, or until no pink remains in the chicken, stirring occasionally.
  2. Add ketchup, honey, vinegar, pineapple and its juice, and red peppers; cook 5 to 7 minutes, or until sauce begins to boil.
  3. Meanwhile, in a small bowl, combine soy sauce and cornstarch; whisk well.
  4. When ketchup mixture is bubbling, add soy sauce mixture; cook 2 to 3 more minutes, or until heated through and sauce has thickened. Add scallions and toss until well coated.


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