Sweet and Sour Chicken
Add distinctive flavor to dinnertime with this easy recipe for a Chinese buffet favorite.
Everyday Food, April 2005
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 8
- 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon coarse salt
- 1/3 cup rice vinegar
- 1/4 cup ketchup
- 4 teaspoons sugar
- 3 tablespoons vegetable oil
- 4 bell peppers (green, red, yellow, or a combination), cut into 1-inch pieces
- 8 scallions, cut crosswise into 1-inch pieces, white and green parts separated
- 6 garlic cloves, thinly sliced
- Cooked white rice, for serving (optional)
- 1/4 teaspoon ground pepper
- In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt, and pepper. In another bowl, combine remaining soy sauce and cornstarch, vinegar, ketchup, sugar, and 1/2 cup water; set aside.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook half the chicken, turning occasionally, until browned and almost cooked through, 4 minutes; remove. Cook the remaining chicken in another tablespoon oil; remove.
- Add remaining oil to the pan. Add peppers, white parts of scallions, and garlic; cook over medium-high, stirring, until peppers are crisp-tender, about 3 minutes.
- Whisk soy sauce mixture; add to pan. Return chicken; add scallion greens. Cook, stirring, until sauce has thickened and chicken is cooked through, about 2 minutes. Serve immediately over rice, if desired.
Cut the vegetables ahead of time; refrigerate, in separate airtight containers lined with damp paper towels, for up to a day. For sweeter flavor, add up to a cup of cubed pineapple along with the scallion greens in step 4.
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