Treat your taste buds to a burst of sweet and tangy flavors with this delicious sweet and sour chicken rice bowl. Made with tender and juicy chicken pieces, coated in a crispy and flavorful batter, and drenched in a mouthwatering sweet and sour sauce, this dish is a perfect blend of textures and tastes that will delight your palate. Served over a bed of fluffy rice, and paired with a colorful medley of stir-fried veggies, such as bell peppers, carrots, and onions, this dish is a wholesome and satisfying meal that will keep you fueled and happy throughout the day.
Ingredients:
- 1 ½ lb. boneless, skinless breasts of chicken cut into 1-inch cubes
- ½ cup cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup diced pineapple
- ¼ cup diced red onion
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup ketchup
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 2 tbsp water
- 4 cups cooked brown rice
- Fresh cilantro for garnish
Instructions:
- Combine the chicken, cornstarch, salt, and black pepper in a bowl. Toss to coat the chicken evenly.
- In a wok, heat the oil over medium-high heat. Add the chicken and cook for about 8-10 mins, or until browned and cooked. Remove from the skillet and set aside.
- Add red bell pepper, green bell pepper, pineapple, red onion, and garlic in the same skillet. Prepare for about 5 mins or until the vegetables are slightly softened.
- In a bowl, stir the chicken broth, apple cider vinegar, brown sugar, ketchup, and soy sauce.
- Pour the sauce into the skillet with the vegetables and bring to a boil. In a bowl, whisk together the cornstarch and water. Pour into the skillet and stir until the sauce thickens.
- Return the cooked chicken to the skillet and stir to coat with the sauce evenly. Serve the chicken and sauce over cooked brown rice, garnished with fresh cilantro, if desired. Enjoy!
