Description
This homemade sweet and sour sauce uses roasted red peppers to create a vibrant, naturally sweet base without artificial colors, making it a healthy alternative to traditional versions. It’s perfect for quick weeknight meals when served over crispy chicken, tofu, or shrimp.
Ingredients
Scale
- 2 medium red bell peppers (approx. 300g)
- 1 tbsp neutral oil (for roasting)
- 2 tbsp neutral oil (for sautéing)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 0.5 cup rice vinegar (unseasoned)
- 0.5 cup granulated sugar
- 0.5 cup ketchup
- 0.25 cup light soy sauce
- 0.75 cup water or vegetable broth
- 2 tbsp cornstarch
- 0.75 cup fresh pineapple chunks
- 1 tbsp untoasted sesame oil (optional)
- 1 tsp toasted white sesame seeds (for garnish)
- 1 green onion, thinly sliced (for garnish)
Instructions
- Roast and Peel Peppers: Preheat oven to 400°F (200°C). Halve red peppers, remove seeds, and toss with 1 tbsp neutral oil. Place cut-side down on a baking sheet and roast for 20-25 minutes until blistered. Transfer peppers to a bowl, cover tightly to steam for 10-15 minutes, then peel and discard the skins.
- Sauté Aromatics: In a medium saucepan, heat 2 tbsp neutral oil over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant; be careful not to brown them.
- Blend Sauce Base: In a high-speed blender, combine the peeled roasted red peppers, rice vinegar, granulated sugar, ketchup, soy sauce, and water or vegetable broth. Blend until completely smooth.
- Thicken Sauce: Pour the blended mixture into the saucepan with the aromatics. Bring to a gentle simmer over medium-low heat. In a small bowl, whisk together the cornstarch with 2 tbsp cold water until smooth. Gradually whisk the cornstarch slurry into the simmering sauce and continue to simmer, stirring constantly for 2-3 minutes, until the sauce thickens to a glossy consistency.
- Finish and Serve: Stir in the pineapple chunks and cook for another 2-3 minutes to warm through. Remove from heat and stir in the untoasted sesame oil, if using. Serve immediately over crispy chicken, tofu, or rice.
- Garnish: Garnish with toasted white sesame seeds and thinly sliced green onion tops before serving.
Notes
To make ahead, prepare the sauce up to 3 days in advance and store in an airtight container in the refrigerator. Store pineapple separately and add when reheating to preserve its fresh texture. If the sauce thickens when chilled, add a splash of water when reheating. Avoid rapid boiling when reheating. The sauce also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Simmering, Blending
- Cuisine: Chinese
Nutrition
- Serving Size: 0.25 cup (60 ml)
- Calories: 100 kcal
- Sugar: 14 g
- Sodium: 460 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: homemade, sweet and sour, chinese, sauce, stir fry, chicken, healthy, weeknight, easy