This homemade recipe for Sweet and Sour Chicken is so much better than takeout. 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 weeknight 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 ever made 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.
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Let's Make Sweet and Sour Chicken
- 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 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 saucepan. Stir and bring to a boil. In a small bowl or mug whisk together the 1 tablespoon of corn starch and cold water until dissolved.
- Add to saucepan 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 piquante 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.*