MAKE THESE 3 EASY CHINESE ENTREES AT HOME

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is a gluten-free alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often cheaper and adds depth.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with higher smoke point, while canola oil is often less expensive.

In a medium bowl, combine 1/2 cup white granulated sugar, 1/4 cup brown sugar, 1/3 cup ketchup, and 1/2 cup apple cider vinegar. Whisk together and set aside.

Cut 2 large boneless, skinless chicken breasts into thin bite-sized pieces.

In a Ziploc bag, add 1/3 cup cornstarch and the chicken pieces. Seal and shake to coat the chicken.

In a medium bowl, crack 2 eggs and whisk them.

In another Ziploc bag, combine 1/3 cup all-purpose flour, salt, black pepper, onion powder, and garlic powder. Shake to mix.

Coat the chicken pieces from the cornstarch bag in the egg mixture, then transfer them to the flour mixture and shake to coat.

Prepare the vegetables: cut 1 red bell pepper, 1 green bell pepper, and 1/2 yellow onion into 1-inch pieces. Drain a can of pineapple chunks.

In a large deep skillet, heat enough vegetable oil to be about 1 inch deep to 350°F.

Add the coated chicken to the hot oil in batches, cooking for 2-3 minutes on one side, then flipping and cooking for another 2 minutes until golden brown. Remove and drain on a rack.

Once all chicken is cooked, drain excess oil from the skillet, leaving about 2-3 tablespoons.

Add the bell peppers and onion to the skillet and sauté for a few minutes until soft. Season with salt and black pepper.

Add the drained pineapple chunks and stir to heat through.

Pour the prepared sauce over the vegetables and stir to coat, cooking for about 30 seconds until heated.

Add the cooked chicken back into the skillet and stir to coat with the sauce, cooking until the sauce thickens and bubbles.

Serve the sweet and sour chicken over sticky rice, garnished with chopped green onions and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens