Sweet and Sour Chicken
This healthy sweet and sour chicken recipe can be made with or without pineapple (your choice!) and an easy homemade sauce instead of bottled! It’s quick and easy – perfect for a weeknight dinner!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4-6 1x
- Category: Main Meal
- Method: Steam and combine
- Cuisine: Asian
Ingredients
Scale
- Sweet and Sour Sauce
- 1 cup pineapple juice
- 2 Tbsp apple cider vinegar
- 1 Tbsp soy sauce (liquid aminos)
- 1/3 cup brown sugar
- 3 Tbsp corn starch
- 1 1/2 Tbsp water
- Sweet and Sour Chicken
- 4 cups cooked rice (I use Instant Pot brown rice)
- 1 lb chicken, cooked and shredded or diced** (either leftover chicken, Instant Pot whole chicken or Instant Pot Frozen Chicken Breast)
- 2–3 lbs mixed vegetables (I like using onions, bell peppers, carrots, broccoli and cauliflower)
Instructions
- Prepare the Sauce:
- Combine the pineapple juice, vinegar, soy sauce and brown sugar in a small saucepan. Bring JUST to a low boil, whisking the ingredients every few minutes so the sugar dissolves thoroughly.
- In a mug, make a slurry with the corn starch and water. Add the slurry to the sauce while whisking quickly. Cook for one minute and then reduce the heat to low and set aside.
- Prepare Sweet and Sour Chicken
- Prepare the rice and/or chicken if necessary. Note that this recipe starts with both cooked rice AND cooked chicken.**
- Steam the vegetables on the stove top or follow the instructions for Instant Pot Steamed Vegetables.
- Layer rice, chicken and vegetables in serving bowls. Pour sauce over as desired and serve hot.
Notes
** If you don’t have chicken already cooked, line a baking sheet with aluminum foil and bake your chicken at 400F until it’s cooked through, about 25 minutes for chicken breasts, 45 minutes for chicken thighs.
Find it online: https://dontwastethecrumbs.com/sweet-and-sour-chicken/
