Ingredients:
- 2 bunches of green onions (scallions)
- 1 red bell pepper
- 1 thumb of ginger or 2 tablespoons minced ginger
- 1 8oz. can of pineapples
- 3 tablespoons of butter
- 1 cup jasmine rice (sub. white rice is okay)
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 2 tablespoons corn starch
- Salt and pepper (I prefer kosher salt, but table salt or sea salt will do)
- About 20 ounces of boneless chicken breast (you can do more or less depending on how much chicken you’d like)
- 3 tablespoons vegetable oil
- 1 teaspoon granulated white sugar
- 4 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1/2 cup chicken stock
The total hands-on time is approximately 1 hour. I recommend setting aside an extra 15 minutes if you’re new to cooking and not used to prepping produce. Serves 2, and has enough for leftovers. This recipe is easy to follow and is *chef’s kiss*.
You’ll Need:
- Peeler (if you don’t have one, that’s okay. Use a knife to peel)
- 1 large bowl
- 1 medium Bowl
- 1 small bowl or cup
- 2 large Frying Pans
- Large Pot
- Paper Towels
- Cup or small bowl
- Chef knife (chopping veggies)
- Serrated knife (cutting chicken)
- Tongs
- Timer
- Cutting board
- Strainer (optional)
- Measuring cup
Make Sweet N’ Sour Chicken With These 7 Simple Steps
Step 1: Prepare Produce
Wash and dry produce. Slice scallions into really thin strips, separating the greens from the whites. (You will be cooking the whites, and using the greens for garnishing at the end). Finely chop red bell pepper into small 1/2 inch pieces. Peel and mince ginger (you will only need to mince enough for 2 tablespoons). Separate pineapple chucks from pineapple juice and set aside juice in a cup or small bowl.
Step 2: Cook Rice
In a large pot, heat butter on medium/high until melted. Add 1 tablespoon of minced ginger, simmering for 2 minutes. Add rice and 2 cups of water. Lightly salt water and bring to a boil. Once boiling, turn heat to low, cover pot, and let simmer for 15 minutes. After 15 minutes, remove from heat and fluff with a fork to keep it from sticking too much.
Step 3: Prepare Chicken & Make Sauce
While the rice is cooking and simmering, combine garlic powder, onion powder, paprika, 1 tablespoon corn starch, 1/4 teaspoon salt, and 1/4 teaspoon pepper (if using kosher salt, use 1/2 teaspoon) in a large bowl. Use some paper towels to pat the chicken dry. Cut chicken into 1-inch squares using a serrated knife. Toss chicken into a bowl with seasonings, using tongs to coat each piece of chicken.
In a medium bowl, add pineapple juice, sugar, soy sauce, apple cider vinegar, chicken stock, 1 tablespoon minced ginger, and 1 tablespoon corn starch. Mix well until combined.
Step 4: Cook Chicken
Heat 2 tablespoons of vegetable oil in a large pan, and add chicken. Cook on medium/high heat until it’s a light golden brown color, about 7 minutes, mixing every now and then. Don’t be afraid to work in batches if the pan isn’t big enough for all of the chicken. Next, add in the sauce and cook until the sauce thickens, about 2 minutes.
Step 5: Cook Stir Fry
In a large frying pan, heat 1 tablespoon of vegetable oil on medium/high heat. Cook bell peppers for 6 minutes, or until tender. Next, add scallion whites and as many pineapple chucks as you’d like (you don’t have to put in any if you don’t want to, or you can use the whole can. It’s up to you). Continue cooking until the pineapples and peppers start to brown, about 2-3 minutes.
Step 6: The Finishing Touches!
Reheat rice for a few minutes, and top with chicken and stir fry. Garnish with scallion greens and you are all set! To make the meal look top-notch, plate each dish individually. Bon Appetit!