Stir-Fry Chicken Sweet and Sour Style

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Stir-Fry Chicken Sweet and Sour Style
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20 min.
ready in 1 hr 5 min.
Ready in


For the Marinade
¼ cup reserved Pineapple juice
2 Tbsps light soy sauce
1 Tbsp Rice wine vinegar
1 pinch White pepper
½ tsp red Chili flakes
1 tsp sesame oil
3 cups boneless, skinless Chicken breasts (sliced)
5 Tbsps Peanut oil
1 clove garlic cloves (peeled and minced)
1 tsp fresh ginger (grated)
1 red Bell pepper (trimmed and roughly chopped)
1 onion (peeled and roughly chopped)
2 carrots (peeled and sliced)
1 cup small Mushrooms (cleaned)
1 ½ cups sugar Snap pea (rinsed; trimmed and strings removed)
1 cup canned Pineapple (drained)
1 cup fresh Bean sprout
For Sauce
¼ cup Rice vinegar
¼ cup reserved Pineapple juice
2 Tbsps sugar
1 Tbsp light soy sauce
How healthy are the main ingredients?
Chicken breastBean sproutMushroomsugarsoy saucesoy sauce

Preparation steps

Place all marinade ingredients in a bowl, whisk to incorporate. Pour marinade into a large resealable plastic storage bag. Place the chicken in the bag with the marinade. Squeeze the bag several times to thoroughly coat the chicken, seal securely and marinate for 30 minutes.
To prepare the sauce, heat the vinegar and pineapple juice in a saucepan set over medium heat. Add the sugar and soy sauce. Stirring constantly, heat until the sugar dissolves. Set aside.
Preheat a wok or deep skillet, heat 3 tablespoons peanut oil and stir-fry the marinated chicken until the chicken is golden brown and cooked through. Remove chicken from wok and set aside.
In a clean wok, heat the remaining oil and saute the garlic and ginger until fragrant. Add the red peppers, onion, carrots, mushrooms and sugar snap peas, cook for 4 minutes or until vegetables are tender crisp. Add cooked chicken, pineapple chunks and bean sprouts and cook for 1 to 2 minutes.
Stir in the sauce and sesame oil, stirring to combine.
Transfer to serving platter or individual plates. Serve.
Heat oil in a large wok or skillet over medium-high heat. Stir in onions and cook for 1 to 2 minutes. Stir in garlic and ginger, and cook for 45 seconds. Stir in cubed tofu and cook until golden brown.
Stir in sliced carrots, broccoli, peas and season with salt and pepper to taste; cook for 3 to 5 minutes. Pour in vegetable stock, add tomatoes and heat through.
Remove from heat and sprinkle with fresh chopped parsley. Serve.