This homemade recipe for Sweet and Sour Chicken is so much better than take out. It’s great with rice or noodles!
Who needs a Chinese restaurant when you can make this homemade stir-fry in half an hour?
Admittedly, my version of Sweet and Sour Chicken is a little different than most because I use Piquante peppers. These little beauties are perfect to add a bit of a kick and heat to the dish by using the hot version or by using the mild, it adds another depth of flavor. They have a sweet mild heat that’s perfect for sweet and sour dishes.
If you’re a regular reader of this site, then you know I’m a big fan of Chinese food and I’m always looking for ways to re-create restaurant meals to make at home.
If you too love Chinese food, Try some of my other recipes here on Errem’s Kitchen:
This quick and easy recipe is perfect for a week night meal and the best part is, it’s something the whole family will love. Ok, so my son picks out the bell peppers, but it’s still a win because he loves it!
Hell, anyone I’ve mad it for raves about it and I hope you love it too!
There’s nothing better than homemade food and knowing exactly what’s going into it.
Sweet and Sour Chicken
This homemade recipe for Sweet and Sour Chicken is so much better than take out. It's great with rice or noodles!
- For the sauce
- ¾ cup brown sugar
- ½ cup white vinegar
- 2 tablespoons soy sauce
- ¼ cup ketchup
- 5 Peppadew Piquante Peppers
- 1 tablespoon cornstarch
- 2 tablespoon cold water
- For the chicken
- 4 inch boneless skinless chicken breasts cut into 1 pieces
- ⅓ cup corn starch
- 2 tablespoons vegetable oil
- 2 bell peppers roughly chopped, any variety
- 1 large onion chopped
- 1 carrot cut into small sticks
- 5-10 Peppadew Piquante Peppers
- small can of pineapple chunks
For the sauce: Add the brown sugar, vinegar, soy sauce, ketchup, and Piquante Peppers to a food processor until smooth.
Add to a medium sauce pan. Stir and bring to a boil. In a small bowl or mug whisk together the 1 tablespoon corn starch and cold water until dissolved.
Add to sauce pan and stir until thickened, then reduce to low heat.
For the Chicken: Add chicken pieces and corn starch to a large plastic food storage bag. Seal and shake to coat chicken.
In a large pan or wok, about 2 tablespoons of oil. Add coated chicken. Stir-fry over medium heat for about 5 minutes.
Add both the bell peppers, carrots and onions. Continue to cook over medium heat until chicken is browned and cooked through.
Add sauce and pequante peppers and pineapple to chicken and peppers. Stir to coat well.
Serve warm with cooked rice if desired.
*This is a sponsored content written by me on behalf of Peppadew®. The opinions and text are all mine.*