Easy Sweet and Sour Chicken recipe Chinese

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.