Description
Delight in this vibrant halal sweet and sour chicken recipe, blending tender chicken and colorful veggies in a luscious sauce, perfect for family dinners or special occasions.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 bell pepper, chopped (any color)
- 1 cup pineapple chunks (fresh or canned)
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- Vegetable oil for frying
- Green onions for garnish
Instructions
- Cut chicken into bite-sized pieces; season with salt and pepper if desired.
- Heat vegetable oil in a large pan over medium-high heat.
- Cook chicken in batches until golden brown, about 5-7 minutes.
- Add onions and bell peppers; sauté until slightly crisp, around 3-4 minutes.
- In a bowl, mix soy sauce, ketchup, vinegar, sugar, ginger, garlic, and cornstarch slurry until smooth.
- Pour sauce over chicken and veggies; stir to coat evenly while it thickens (2-3 minutes).
- Add pineapple chunks last; cook briefly just until heated through.
- Garnish with sliced green onions and serve hot over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 330
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg