Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 45 min
Total time: 45 min
Ingredients: 2 pounds boneless, skinless chicken breasts, cut into 1 ½-inch chunks; 3 tablespoons soy sauce; 2 tablespoons cornstarch; 1 teaspoon coarse salt; 0.333 cup rice vinegar; 0.25 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); 0.25 teaspoon ground pepper

3.3

(81)

12 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

45 mins

Total Time:

45 mins

Servings:

8

Add distinctive flavor to dinnertime with this easy recipe for a Chinese buffet favorite.

Ingredients

2 pounds boneless, skinless chicken breasts, cut into 1 ½-inch chunks
3 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon coarse salt
⅓ cup rice vinegar
¼ 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)
¼ teaspoon ground pepper

Directions

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.

Cook's Notes

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.