Sweet and Sour Chicken is an Asian inspired family favorite recipe, filled with bell pepper, onion, and pineapple, all tossed together in a slightly sweet & tangy sauce. Serve it over rice with scallions and sesame seeds for the perfect weeknight dinner!
WHAT YOU NEED
1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
avocado oil or other neutral oil, plus extra if needed
½ cup Tessemae’s Organic Classic Ketchup
Juice of ½ a navel orange
2 cloves garlic, finely chopped
rice wine vinegar
. soy sauce or tamari
freshly grated ginger
½ of a red bell pepper, cut into bite sized pieces
½ of a green bell pepper, cut into bite sized pieces
½ of a small white onion, cut into bite sized pieces
1 cup pineapple chunks (fresh is best, but canned also works)
Cooked rice, for serving
1-2 scallions, thinly sliced
Sesame seeds for garnish, optional
WHAT YOU DO
- Add chicken pieces to a medium bowl and toss with salt and pepper. Add the cornstarch and toss to coat. Heat a large nonstick skillet over medium to medium-high heat. Add the avocado oil. Once hot, add the chicken in an even layer, and cook or until golden brown and almost cooked through, about 2 minutes on each side. Transfer to a plate and set aside. Remove pan from heat.
- In a medium mixing bowl, whisk together the Tessemae’s Organic Classic Ketchup, orange juice, garlic, honey, vinegar, soy sauce, ginger, and sesame oil until smooth and combined. Set aside.
- Place the same pan you used to cook the chicken over medium to medium-high heat. Add a small drizzle of oil, if needed. Add the red bell pepper, green bell pepper, and onion, and sauté until crisp tender, about 2-3 minutes. Add the chicken back into the pan, along with the pineapple chunks. Toss to combine. Add the sauce mixture and increase heat slightly. Bring mixture to a simmer, and let cook, stirring frequently, until sauce becomes thick and glossy and chicken is cooked through, about 1-2 minutes. Remove from heat. Season to taste with additional salt, if needed. Serve sweet and sour chicken over rice. Garnish with scallions and sesame seeds.