Sweet and Sour Chicken with Rice

Name: Sweet and Sour Chicken with Rice
Total time: 25 min
Yield: 2 people
Ingredients: 14 oz Chicken breast, cubed; 1 cup White rice; 1 cup Chopped colored bell peppers; 1 small Diced onion; 0.25 cup Ketchup; 2 tbsp White vinegar; 2 tbsp Sugar; 1 tbsp Soy sauce; 1 tsp Cornstarch

Dairy-Free • Nut-FreeUnder 30 MinsHigh ProteinStovetopDinnerChinese

Medium

25min

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Tender chicken breast cubes cooked in a sweet and sour sauce with bell peppers and onions, served alongside white rice.

Sweet and Sour Chicken with Rice is one of the most famous Asian dishes that has gained worldwide popularity thanks to its unique balance of flavors. In this recipe, we focus on preparing Sweet and Sour Chicken with Rice in an easy homemade way that rivals top restaurants. The secret to a successful Sweet and Sour Chicken with Rice lies in the balanced sauce that combines the acidity of vinegar, the sweetness of sugar, and the depth of soy sauce, creating a glossy and delicious glaze for the chicken breast pieces. Using colorful bell peppers adds a pleasant crunch and an attractive color to the dish, while steamed white rice serves as the perfect base to absorb all the flavors. For the best result, make sure to cut the chicken breasts into even cubes to ensure they cook at the same time, and avoid overcooking them to maintain their tenderness inside. This dish is the perfect solution when you are looking for a quick, nutritious lunch or dinner full of bold flavors that stimulate the senses.

Ingredients

400 g Chicken breast, cubed (about 2 large breasts)
185 g White rice (about 1 cup)
150 g Chopped colored bell peppers (about 1 cup)
1 small pc Diced onion
4 tbsp Ketchup
2 tbsp White vinegar
2 tbsp Sugar
1 tbsp Soy sauce
1 tsp Cornstarch

Instructions

1
Start by cooking the white rice in a side pot according to the usual instructions until done.
2
In a small bowl, mix the ketchup, white vinegar, sugar, soy sauce, and cornstarch with two tablespoons of water until the mixture is combined.
3
Heat a little oil in a pan, then add the chicken breasts and stir until the color changes and they are 80% cooked.
4
Add the onion and colored bell peppers to the pan with the chicken breasts and stir for two minutes until the vegetables soften slightly while maintaining their crunch.
5
Pour the sauce mixture over the chicken breasts and vegetables, and continue stirring until the sauce boils, becomes thick and glossy, and coats the ingredients.
6
Serve the hot chicken immediately over a plate of white rice.

Chef's Tips

•You can add canned pineapple chunks for more authentic Asian flavor.
•Ensure the pan is very hot before adding the chicken to achieve a tender texture inside.
•If the sauce is too thick, you can thin it with a tablespoon of water.

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Recipe By

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