Sweet & Sour Chicken Stir-Fry

Dinner’s ready in just 30 minutes with chicken thighs pared with onions, sweet peppers and stir-fried with a homemade tangy sweet-and-sour sauce.

This sweet and sour chicken recipe is the ideal dish for a quick and deliciously yummy meal.

Sweet and sour chicken came to the USA from China in the 18th century. But it wasn’t until the 20th century that it spread throughout the country and became popular when the Chinese migrants turned from work as gold miners and railroad workers to Asian restaurant owners of food and drink.

Sweet & Sour Chicken Stir-Fry

Preparing Sweet & Sour Sauce

⅓ cup brown sugar

2 tablespoons ketchup

½ cup water

½ teaspoon salt

3 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons corn starch

2 tablespoons of cold water

Add brown sugar, ketchup, water, salt, vinegar, and soy sauce in a medium sauce pan.

Bring to a boil over medium high heat.

Stir in cornstarch mixture and reduce heat to medium low and cook for 2 minutes stirring constantly. Set aside.

Prepare Chicken & Vegetables

1 cup Pancake mix

1/2 teaspoon pepper

2 eggs

1 lbs. boneless skinless chicken thighs, cut into cubes

1/4 cup vegetable oil

1 small onion, thinly sliced, cut into rings than strips

1 medium green bell pepper, cut into strips

1 medium red bell pepper, cut into strips

Cook’s Notes

Chopped vegetables should equal 3 cups

Also Read More Here About How To Successfully De-Bone Chicken Thighs – with recipes

1 can (20 oz.) pineapple chunks, drained

1/2 cup sweet-and-sour sauce

Cooked rice or rice noodles, if desired

In large resealable food-storage plastic bag, mix pancake mix and pepper.

In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with pancake mix. Seal bag; shake bag until chicken is coated.

In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add vegetables; cook 2 minutes, stirring frequently. Remove from skillet.

In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center.

Next add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot.

Plate and serve over cooked rice or noodles.

Try These Asian Favorites

• Cashew Pork and Vegetable Stir-Fry
• Orange Sauce Vegetable and Cashew Stir Fry with BBQ Sesame Ginger Chicken Thighs
• Chicken in Peanut Coconut Sauce with Peppers & Red Onion

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