Sweet and Sour Chicken 

Sweet and Sour Chicken is a beloved Chinese-American dish that combines crispy chicken pieces with a tangy and sweet sauce, creating a delightful balance of flavors. This homemade version offers a healthier alternative to takeout, featuring fresh ingredients like bell peppers, onions, and pineapple. The dish is quick to prepare, making it an excellent choice for a weeknight dinner. Serve it over steamed rice or noodles for a complete meal.

 Full Recipe:

 Ingredients

For the Sauce:

• ½ cup pineapple juice

• ¼ cup apple cider vinegar (or rice vinegar)

• ¼ cup low-sodium soy sauce

• ¼ cup ketchup (preferably organic)

• 2 tablespoons brown sugar

• 1 tablespoon cornstarch

• 1 clove garlic, minced

For the Chicken:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

• ½ cup cornstarch

• 1 teaspoon salt

• ½ teaspoon garlic powder

• 2 tablespoons vegetable oil (or canola oil)

For the Vegetables:

• 1 medium onion, sliced

• 1 red bell pepper, cut into 1-inch pieces

• 1 green bell pepper, cut into 1-inch pieces

• 1 cup fresh pineapple chunks

• ¼ teaspoon crushed red pepper flakes (optional, for heat)

• Salt, to taste

• Green onions or sesame seeds, for garnish

 Directions

1. Prepare the Sauce: In a small saucepan, whisk together pineapple juice, apple cider vinegar, soy sauce, ketchup, brown sugar, cornstarch, and minced garlic. Bring to a simmer over medium heat, stirring constantly until the sauce thickens. Remove from heat and set aside.

2. Coat the Chicken: In a large bowl, combine cornstarch, salt, and garlic powder. Add the chicken pieces and toss to coat evenly.

3. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in batches, cooking until golden brown and cooked through, about 4–6 minutes per batch. Transfer the cooked chicken to a plate and set aside.

4. Sauté the Vegetables: In the same skillet, add the sliced onion and bell peppers. Cook for 2–3 minutes until slightly tender. Add the pineapple chunks and cook for an additional 1–2 minutes.

5. Combine: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to coat evenly. Sprinkle with crushed red pepper flakes, if using, and season with salt to taste.

6. Serve: Garnish with chopped green onions or sesame seeds. Serve the sweet and sour chicken over steamed white or brown rice, or alongside Chinese noodles.

 Nutritional Information (Per Serving)

• Calories: Approximately 431 kcal

• Protein: 19 g

• Fat: 9 g

• Carbohydrates: 66 g

• Fiber: 3 g

• Sugar: 22 g

• Sodium: 85 mg

• Cholesterol: 44 mg

• Calcium: 56 mg

• Iron: 3 mg

• Potassium: 569 mg