Easy Sweet and Sour Chicken (Printable Version)
# What You’ll Need:
→ Sauce
01 -
¾ cup granulated sugar
02 -
½ cup apple cider vinegar
03 -
¼ cup ketchup
04 -
2 tablespoons low-sodium soy sauce
05 -
1 tablespoon sesame oil
06 -
1 tablespoon packed light brown sugar
07 -
3 cloves garlic, pressed or finely minced
08 -
2 tablespoons cold water
09 -
1 tablespoon cornstarch
→ Chicken
10 -
1.25 pounds boneless skinless chicken breasts, cut into 1-inch pieces (substitute: boneless skinless chicken thighs)
11 -
3 tablespoons cornstarch
12 -
Salt and pepper, to taste
13 -
3 to 4 tablespoons olive oil, plus more as necessary
14 -
2 green onions, sliced into thin rounds (optional, for garnish)
15 -
1 tablespoon sesame seeds (optional, for garnish)
# Steps to Follow:
01 -
In a medium saucepan, combine all sauce ingredients except for water and cornstarch, then whisk together. Bring to a boil over medium-high heat.
02 -
In a small bowl, mix the water and cornstarch until smooth. Gradually add this mixture to the saucepan. Reduce heat to low and simmer the sauce for 5 minutes, whisking intermittently while preparing the chicken.
03 -
Place the chicken in a large zip-top bag, add cornstarch, salt, and pepper. Seal the bag and shake to ensure the chicken is evenly coated.
04 -
Heat 3 to 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken and cook for 5 to 7 minutes until fully cooked, stirring and flipping intermittently. Add additional oil as needed if the skillet becomes dry.
05 -
Reduce the heat to low, stir the prepared sauce into the skillet, and mix to coat the chicken evenly. Simmer for an additional 1 to 2 minutes.
06 -
Optionally garnish with sliced green onions and sesame seeds. Serve immediately.
# Additional Notes:
01 -
Chicken tastes best when served warm and fresh but can be refrigerated in an airtight container for up to 5 days.