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- 1 pound chicken thighs, boneless and skinless - 2 tablespoons soy sauce - 1 tablespoon cornstarch - 1 cup bell peppers (red, yellow, green), sliced - 1 cup broccoli florets - 1 cup pineapple chunks (fresh or canned) - 1 medium onion, sliced - 3 cloves garlic, minced - 1 tablespoon vegetable oil - 1/4 cup sweet and sour sauce (store-bought or homemade) - Salt and pepper to taste - Green onions, chopped (for garnish)

Sweet and Sour Chicken Stir-Fry in 30 Minutes

Discover the joy of homemade sweet and sour chicken stir-fry with this easy and delicious recipe. Featuring tender marinated chicken, vibrant vegetables, and the perfect blend of sweet and tangy flavors, this dish is not only satisfying but also healthier than takeout. Customize it to your taste by adjusting the sauce or adding your favorite veggies. Bring this colorful meal to your table and enjoy a delightful culinary experience with family and friends.
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

2 tablespoons soy sauce

2 tablespoons cornstarch

2 tablespoons vegetable oil, divided

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup pineapple chunks (fresh or canned)

1 cup sugar snap peas

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

½ cup sweet and sour sauce (store-bought or homemade)

Cooked white rice or noodles for serving

Sesame seeds and green onions for garnish (optional)

Instructions
 

Marinate the Chicken: In a medium bowl, mix the chicken pieces with soy sauce and cornstarch. Allow it to marinate while you prepare the vegetables (about 5 minutes).

    Prepare the Vegetables: While the chicken is marinating, slice the red and green bell peppers, and wash the sugar snap peas. Set aside.

      Heat the Oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

        Cook the Chicken: Add the marinated chicken to the hot oil, spreading it out in a single layer. Cook for about 4-5 minutes until the chicken is golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.

          Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant. Then add the sliced bell peppers and sugar snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

            Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the pineapple chunks and sweet and sour sauce to the mixture. Stir well to coat everything evenly and heat through for an additional 2 minutes.

              Serve: Remove from heat. Serve the sweet and sour chicken stir-fry over cooked white rice or noodles. Garnish with sesame seeds and sliced green onions if desired.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings