Name: sweet and sour recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 500g boneless skinless chicken thighs, cut into 1-inch pieces; 1 tbsp cornstarch (for coating chicken); 2 tbsp neutral vegetable oil, divided; 1 medium red bell pepper, cut into 1-inch pieces; 1 medium yellow bell pepper, cut into 1-inch pieces; 1 small red onion, cut into wedges; 1 cup fresh pineapple chunks; 7 oz jarred roasted red peppers, drained; 2 cloves garlic, minced; 1 tbsp grated fresh ginger; 1/4 cup rice vinegar; 3 tbsp low-sodium soy sauce; 2 tbsp light brown sugar, packed; 1/2 cup pineapple juice; 2 tsp smoked paprika; 1/2 tsp red pepper flakes (optional); 2 tbsp cornstarch (for sauce slurry); 2 tbsp cold water (for slurry); 1/4 cup chopped fresh cilantro, for garnish; Cooked white rice, for serving

Description

This high-protein, family-friendly sweet and sour chicken recipe offers a fresh twist by replacing the traditional ketchup-based sauce with a vibrant, smoky glaze made from roasted red peppers and smoked paprika. Ready in 30 minutes, it balances sweet, savory, and tangy notes for a satisfying weeknight meal.

Ingredients

Scale

500g boneless skinless chicken thighs, cut into 1-inch pieces
1 tbsp cornstarch (for coating chicken)
2 tbsp neutral vegetable oil, divided
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
1 cup fresh pineapple chunks
7 oz jarred roasted red peppers, drained
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/4 cup rice vinegar
3 tbsp low-sodium soy sauce
2 tbsp light brown sugar, packed
1/2 cup pineapple juice
2 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
2 tbsp cornstarch (for sauce slurry)
2 tbsp cold water (for slurry)
1/4 cup chopped fresh cilantro, for garnish
Cooked white rice, for serving

Instructions

Prep Chicken and Vegetables: Pat chicken pieces thoroughly dry, then coat evenly with 1 tbsp cornstarch. Prepare all vegetables and pineapple chunks.
Sear the Chicken: Heat 1 tbsp oil in a large pan over medium-high heat. Add coated chicken pieces and sear for 4-5 minutes until golden brown and cooked through. Remove and set aside.
Stir-fry Vegetables: Add remaining 1 tbsp oil to the pan. Stir-fry bell peppers, onion, and pineapple for 3-4 minutes until tender-crisp. Remove and set aside with the chicken.
Prepare Roasted Red Pepper Glaze: In a blender or food processor, combine drained roasted red peppers, garlic, ginger, rice vinegar, soy sauce, brown sugar, pineapple juice, smoked paprika, and red pepper flakes (if using). Blend until completely smooth.
Thicken the Glaze: Pour blended sauce into the pan and bring to a simmer over medium heat. Whisk together 2 tbsp cornstarch and 2 tbsp cold water to create a slurry. Gradually whisk slurry into simmering sauce and cook for 1-2 minutes until glossy and thickened.
Combine and Serve: Return cooked chicken, vegetables, and pineapple to the pan with the glaze. Toss gently to coat thoroughly and cook for 1-2 minutes for flavors to meld.
Garnish and Plate: Serve immediately over white rice. Garnish with fresh chopped cilantro and extra smoked paprika.

Notes

To achieve a crispy chicken exterior, ensure chicken is thoroughly patted dry before coating in cornstarch. If the sauce becomes too thick, simply whisk in a tablespoon of extra pineapple juice or water.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 525 kcal
Sugar: 12 g
Sodium: 400 mg
Fat: 22 g
Saturated Fat: 4.5 g
Unsaturated Fat: 17.5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 100 mg

Keywords: sweet and sour chicken, stir fry, weeknight dinner, family friendly, roasted red pepper, quick, high protein, takeout