Ingredients
Scale
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 pound of chicken breasts, cut into 1 inch chunks
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 2 bell peppers cut into 1 inch chunks
- 1 small onion, cut into 1 inch chunks
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 cloves of garlic, minced
- scallion onion, thinly sliced (optional, garnish)
Instructions
- Make the sauce ahead of time by whisking together the white vinegar, ketchup, soy sauce, and sugar.
- In a medium mixing bowl, gently coat the chunks of chicken in the cornstarch.
- Add vegetable oil to medium-size pan over medium-high heat. Add the chicken to the pan and cook until the chicken is cooked through and juices run clear, about 6-7 minutes. If necessary, cook the chicken in batches to not overcrowd the pan.
- Remove chicken to a paper-towel lined plate.
- Add the bell peppers and onions to the pan and cook for 3-4 minutes until the onions turn translucent color but still retain a crunchy-texture. Add the garlic and cook for 30 seconds longer.
- Add the sauce to the pan and cook for 2 minutes. Add the cooked chicken back into the pan and cook for an additional 2-3 minutes until the sauce has thickened (from the cornstarch coated chicken).
- Serve over rice and garnish with scallion onions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: DInner
- Method: Stovetop
- Cuisine: Asian
Keywords: Sweet and Sour Chicken, Weeknight dinner, 15-minute meal