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- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces - 1 cup bell peppers (mixed colors), sliced - 1 cup pineapple chunks (fresh or canned) - 1 small onion, chopped - 2 cloves garlic, minced - 1 tablespoon grated ginger - ¼ cup soy sauce - ¼ cup apple cider vinegar - ¼ cup honey - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - Salt and pepper to taste - Sesame seeds for garnishing - Cooked rice or quinoa for serving You can switch up the chicken with other proteins. Try shrimp, tofu, or beef. If you want more veggies, add broccoli, snap peas, or carrots. To make the dish gluten-free, use tamari instead of soy sauce and check your vinegar. This way, everyone can enjoy this quick meal. Whisking the sauce First, grab a small bowl. In it, add ¼ cup soy sauce, ¼ cup apple cider vinegar, and ¼ cup honey. Next, add 1 tablespoon cornstarch. Whisk until smooth. Set the sauce aside for now. Cooking the chicken In a large skillet or wok, heat 2 tablespoons vegetable oil over medium-high heat. Once hot, add 1 pound of bite-sized chicken pieces. Season with salt and pepper. Cook the chicken for about 5-7 minutes until it turns golden brown and is fully cooked. Sautéing aromatics Add 1 small chopped onion to the skillet. Then add 2 cloves minced garlic and 1 tablespoon grated ginger. Sauté these for 2-3 minutes until the onion looks translucent. Adding vegetables and sauce Now, stir in 1 cup of sliced bell peppers and 1 cup of pineapple chunks. Cook for another 2 minutes, just until the peppers start to soften. Pour the sweet and sour sauce over the mixture. Stir it well to coat everything evenly. Simmering for thickness Let the dish simmer for 2-3 minutes. This helps the sauce thicken and blend the flavors. Serving suggestions Once done, remove it from heat. Serve the sweet and sour chicken over cooked rice or quinoa. Top it with sesame seeds for a nice touch. Enjoy your quick and tasty meal! To ensure your chicken cooks properly, cut it into small, even pieces. This helps it cook evenly. Always check the chicken’s center; it should be no longer pink. For the perfect sauce, start by mixing soy sauce, apple cider vinegar, honey, and cornstarch. Whisk until smooth. Pour this mixture over the chicken and veggies. Let it simmer to thicken, stirring often. For garnishes, sprinkle sesame seeds on top for a nice crunch. You can also add chopped green onions for a fresh taste. When it comes to side dishes, serve your sweet and sour chicken over fluffy rice or quinoa. Both add great texture and soak up the sauce well. When meal prepping, chop your veggies and chicken ahead of time. Store them in the fridge for quick access. You can also make the sauce in advance. Just keep it in a jar until you’re ready to cook. For quick cooking, use high heat. This speeds up the cooking process and gives your chicken a nice golden color. {{image_2}} You can change the fruits and veggies you use. Try using mango or broccoli. These will add new flavors and colors. You can also swap the sauce. Use teriyaki or barbecue sauce for a twist. You might want to use a slow cooker. This makes the chicken very tender. Just add all the ingredients and let it cook for several hours. You can also use an Instant Pot. This speeds up cooking time and keeps flavors locked in. To make this dish healthier, use less honey or soy sauce. You can add more veggies for fiber. For a vegetarian option, replace chicken with tofu. Make sure to press the tofu first. For a vegan dish, use maple syrup instead of honey and skip the chicken. To store leftovers, let the chicken cool first. Place it in an airtight container. This helps keep it fresh. I recommend using glass or plastic containers with tight lids. They prevent air from getting in and causing spoilage. You can freeze Minute Sweet & Sour Chicken too. Just place cooled leftovers in a freezer-safe bag. Try to remove as much air as possible. This prevents freezer burn. When you want to eat it, move it to the fridge to thaw overnight. For reheating, microwave it until hot throughout. Stir it halfway for even heating. In the fridge, this dish stays fresh for about 3 to 4 days. Always check for signs of spoilage. If it smells off or looks strange, it’s best to throw it out. Remember, food safety is key! Can I use frozen chicken? Yes, you can use frozen chicken. Just make sure to thaw it first. Cut it into small pieces for even cooking. Cooking time may increase slightly. Can I use a different type of vinegar? Absolutely! You can use rice vinegar or white vinegar. Each type will change the flavor a bit. Experiment to find what you like best. How do I make it more spicy? Add red pepper flakes or sriracha. You can also use spicy mustard in the sauce. Start small and taste as you go. Can I make it in bulk for meal prep? Yes, this recipe works great for meal prep. Just double or triple the ingredients. Store in airtight containers for easy meals later. What pairs well with Minute Sweet & Sour Chicken? Serve it with fluffy rice or quinoa. Steamed broccoli or snap peas also make a nice side. Try adding a fresh salad for crunch. How can I make this dish gluten-free? Use gluten-free soy sauce, like tamari. Ensure all other ingredients are gluten-free. This way, everyone can enjoy the dish! You can create a delicious Minute Sweet & Sour Chicken with simple ingredients and steps. We covered what you need, from chicken and veggies to sauces. I also shared tips for cooking and serving. Remember, you can adjust the recipe to fit your taste and dietary needs. Store leftovers properly to enjoy later. With variations and quick cooking methods, this dish fits any meal plan. Now, enjoy cooking and savoring this tasty meal!

Minute Sweet & Sour Chicken

Discover the joy of cooking with this Minute Sweet & Sour Chicken recipe that's ready in just 20 minutes! Packed with colorful bell peppers, juicy pineapple, and tender chicken, this dish is bursting with flavor. Perfect for a quick weeknight dinner, it's easy to prepare and sure to impress. Don’t miss out—click through to explore the full recipe and learn how to create this delicious meal for your family today!
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Ingredients
  

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

1 cup bell peppers (mixed colors), sliced

1 cup pineapple chunks (fresh or canned)

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon grated ginger

¼ cup soy sauce

¼ cup apple cider vinegar

¼ cup honey

1 tablespoon cornstarch

2 tablespoons vegetable oil

Salt and pepper to taste

Sesame seeds for garnishing

Cooked rice or quinoa for serving

Instructions
 

In a small bowl, whisk together soy sauce, apple cider vinegar, honey, and cornstarch until smooth. Set aside.

    Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, or until golden brown and cooked through.

      Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté for 2-3 minutes until the onion is translucent.

        Stir in the sliced bell peppers and pineapple chunks. Cook for another 2 minutes until the peppers are slightly tender.

          Pour the sweet and sour sauce over the chicken and vegetable mixture. Stir well to coat all ingredients. Let it simmer for an additional 2-3 minutes until the sauce thickens.

            Remove from heat and garnish with sesame seeds.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                - Presentation Tips: Serve the sweet and sour chicken over a bed of fluffy rice or quinoa in a large platter, and sprinkle with additional sesame seeds and chopped green onions for a vibrant finish.