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Sweet and Sour Chicken Bowls

This recipe balances tangy, sweet, and savory flavors with tender chicken and crisp veggies, all served over fluffy rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts (cut into 1-inch cubes)
  • 1/3 cup cornstarch
  • Salt and pepper to taste
  • 2 tbsp vegetable oil divided
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 small onion diced
  • 1 cup pineapple chunks fresh or canned
  • 3 garlic cloves minced
  • 1/2 cup rice vinegar
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tsp grated ginger
  • Cooked white rice for serving
  • Green onions or sesame seeds for garnish

Instructions
 

  • In a bowl, toss chicken cubes with cornstarch, salt, and pepper until evenly coated. Let them sit for 5 minutes so the coating adheres.
  • Heat 1 tbsp oil in your skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed!) and cook until golden brown, about 4-5 minutes per side. Transfer to a plate.
  • Add the remaining oil to the skillet. Toss in onions and bell peppers, stirring for 3-4 minutes until slightly softened. Add garlic and pineapple, cooking for 1 more minute.
  • Pour your pre-mixed sauce into the skillet and bring it to a simmer. Let it bubble for 2-3 minutes until slightly thickened.
  • Return the cooked chicken to the skillet, stirring until coated in sauce. Cook for another 2 minutes to let the flavors meld.