This chicken stir fry is a quick and easy meal that isn’t quite as heavy as the sweet & sour chicken you’d typically get at chinese restaurants because the chicken is just lightly coated in corn starch and isn’t deep fried. The key is to get the pan very hot before adding the chicken so that it gets a nice brown crust but remains juicy and tender in the middle.
Use a wok if you have one but I fired up the trusty cast iron pan and that worked great.
I just used store bought sweet & sour sauce because it’s convenient, but here is a recipe for sweet and sour sauce.
Recipe adapted from Steamy KItchen’s Sweet and Sour Chicken
Sweet & Sour Chicken Stir Fry
|Prep time||20 minutes|
|Cook time||10 minutes|
|Total time||30 minutes|
- 1lb boneless skinless chicken breasts (cut to about 1 inch chuncks)
- 1 egg white
- 1/4 teaspoon salt
- 2 teaspoons corn starch
- 2 teaspoons cooking oil (with a high smoke point: vegetable, canola)
- 10oz pineapple chunks
- 1 teaspoon chopped ginger
- 1 red bell pepper (cut into large pieces)
- 1/2 onion (cut into large pieces)
- 3/4 cups sweet & sour sauce
|1.||Combine chicken, egg white, salt and corn starch in a bowl. Mix and let sit for at least 15 minutes.|
|2.||Heat a large saute pan or wok over high heat. Add oil, wait a minute for the oil to heat up then add chicken. Distribute chicken throughout pan then leave to cook for a minute. Flip pieces and cook for another 2 minutes then remove from pan (chicken will still be pink in the middle) and set on a clean plate.|
|3.||Turn heat to medium. Add onion, pepper and ginger. Cook for 3 minutes, stirring occasionally. Add pineapple and sweet and sour sauce. Stir and wait until sauce is bubbling, then add chicken. Continue cooking another 2-5 minutes until chicken is no longer pink in the middle.|