Sweet and Sour Chicken2017-07-25
- Servings : 3-4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
- 3-4 boneless skinless chicken breasts, pounded thinly and chopped into 1-inch pieces
- ⅓ cup corn starch
- 2 tbsps. oil
- 1 red bell pepper, chopped
- 1 green bell pepper
- ½ white or yellow onion, chopped
- For the sauce:
- ¾ cup sugar
- ½ cup apple cider vinegar (or white vinegar)
- 2 tbsps. soy sauce
- 1 tsp. garlic powder
- ¼ cup ketchup
- 1 tbsp. cornstarch
- 2 tbsp. cold water
To make the sauce, whisk together sugar, vinegar, soy sauce, garlic powder, ketchup, and salt in a medium sauce pan. Stir together and bring to a boil.
Meanwhile, dissolve the cornstarch in cold water. Do so until no lumps of cornstarch can be seen. Add to the sauce pan until sauce thickens. Then reduce to low heat.
Sprinkle corn starch into the chicken, and make sure to coat well. Drizzle a large pan or skillet with oil. Add coated chicken, and sauté for 5 minutes or until chicken is no longer pink. Add peppers and onions. Continue cooking over medium heat until chicken is golden brown and cooked through.
Add sauce to chicken and peppers, and toss to coat. Serve with steamed rice if desired. Enjoy!