Tropical Sweet & Sour Chicken Delight
Indulge in the vibrant flavors of the tropics with this Tropical Sweet & Sour Chicken Delight. This delectable dish combines tender chicken breasts marinated in a zesty sauce, stir-fried with colorful vegetables and succulent pineapple chunks. The dish is balanced with the zing of apple cider vinegar and the sweetness of brown sugar, complemented by a fragrant mix of ginger and garlic. Served over fluffy jasmine rice, this recipe makes for a delightful meal that is perfect for sharing with family and friends.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Boneless skinless chicken breasts
3 (cut into 1-inch dice)
Cooking oil
3 tablespoons (extra-light olive oil preferred)
Carrot
1 large (sliced diagonally 1/8-inch thick)
Green bell pepper
1 small (cut into 1-inch dice)
Yellow onion
1 small (cut into 1-inch dice)
Fresh ginger
3 tablespoons (minced)
Fresh garlic
3 tablespoons (minced)
Fresh snow peas
1 (7 1/2 ounce) package
Pineapple chunks
1 (20 ounce) can (drained, juice reserved)
Chicken broth
1/2 cup
Sugar
2 tablespoons
Brown sugar
2 tablespoons (packed)
Apple cider vinegar
5 tablespoons
Soy sauce
1/2 cup (divided)
Cornstarch
3 tablespoons
Salt
to taste
Cooked jasmine rice
for serving
Instructions
1
In a large bowl, combine the cubed chicken breast with 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, and 2 tablespoons of soy sauce. Mix well and let the chicken marinate for at least 20 minutes as you prepare the vegetables.
2
To make the sauce, measure out 2/3 cup of pineapple juice (if needed, add chicken broth to reach this amount). In a separate bowl, whisk together the pineapple juice, chicken broth, brown sugar, white sugar, apple cider vinegar, cornstarch, and the remaining 1/4 cup of soy sauce. Season with salt to taste and set aside.
3
Heat a large nonstick skillet or wok over medium-high heat. Once hot, add 2 tablespoons of cooking oil and the marinated chicken (discard the marinade). Cook until the chicken is browned and cooked through, then remove it from the pan and keep it warm.
4
Carefully wipe out the skillet with a paper towel and add the remaining tablespoon of oil. Stir in the sliced carrots, diced onion, and diced bell pepper. Add the remaining 2 tablespoons of minced garlic and 2 tablespoons of minced ginger. Cook for about 3 minutes, stirring frequently.
5
Add the snow peas to the skillet and stir-fry for an additional 2 minutes, until all the vegetables are crisp-tender.
6
Return the cooked chicken to the skillet and add the pineapple chunks along with the prepared sauce. Stir well to combine, bring the mixture to a simmer, and cook until the sauce thickens, about 3-5 minutes.
7
Serve hot over cooked jasmine rice and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Sweet & Sour Chicken Delight?
It is a vibrant stir-fry dish featuring tender chicken marinated in garlic and ginger, combined with colorful vegetables and pineapple in a zesty sweet and sour sauce.
What cut of chicken should I use?
The recipe calls for 3 boneless skinless chicken breasts, cut into 1-inch dice.
How long should the chicken marinate?
The chicken should marinate for at least 20 minutes in a mixture of garlic, ginger, and soy sauce.
What ingredients are in the marinade?
The marinade consists of 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, and 2 tablespoons of soy sauce.
How do I prepare the sweet and sour sauce?
Whisk together pineapple juice, chicken broth, brown sugar, white sugar, apple cider vinegar, cornstarch, and the remaining soy sauce.
What vegetables are included in this recipe?
The dish includes sliced carrots, diced green bell peppers, diced yellow onions, and fresh snow peas.
Can I use fresh pineapple instead of canned?
Yes, but you will need to ensure you have 2/3 cup of pineapple juice or chicken broth to serve as the liquid base for the sauce.
What type of vinegar is used for the tangy flavor?
Apple cider vinegar is used to provide the signature zing to the sweet and sour sauce.
Why is cornstarch added to the sauce?
Cornstarch acts as a thickening agent, allowing the sauce to coat the chicken and vegetables properly as it simmers.
How should the carrots be sliced?
Carrots should be sliced diagonally approximately 1/8-inch thick to ensure they cook quickly and evenly.
What is the best oil for stir-frying this dish?
The recipe recommends using extra-light olive oil or a similar high-heat cooking oil.
How much fresh ginger is required in total?
You will need a total of 3 tablespoons of minced fresh ginger, divided between the marinade and the vegetable stir-fry.
How much fresh garlic is used in this recipe?
A total of 3 tablespoons of minced fresh garlic is required for the dish.
When do I add the snow peas?
Add the snow peas after the carrots, onions, and peppers have cooked for about 3 minutes; stir-fry them for an additional 2 minutes.
What kind of rice should I serve this with?
Fluffy jasmine rice is the recommended accompaniment for this tropical meal.
How long does the final simmering process take?
Once the sauce and chicken are returned to the pan, it takes about 3 to 5 minutes for the sauce to thicken.
Should the pineapple chunks be drained?
Yes, drain the canned pineapple but be sure to reserve the juice for making the sauce.
Is this recipe considered an Asian-inspired dish?
Yes, it is tagged as Asian-inspired due to the stir-fry technique and ingredients like soy sauce, ginger, and garlic.
What if I don't have enough pineapple juice for the sauce?
If you are short on pineapple juice, you can add extra chicken broth to reach the required 2/3 cup measurement.
Is there both white and brown sugar in the sauce?
Yes, the recipe uses 2 tablespoons of white sugar and 2 tablespoons of packed brown sugar for a balanced sweetness.
Do I keep the marinade after soaking the chicken?
No, you should discard the marinade before cooking the chicken to ensure it browns properly in the skillet.
What cookware is best for this recipe?
A large nonstick skillet or a wok is recommended for effective stir-frying.
How do I know when the vegetables are done?
The vegetables should be 'crisp-tender,' meaning they are cooked through but still retain a bit of a bite and vibrant color.
Can I use chicken thighs instead of breasts?
While the recipe specifies breasts, you can use boneless skinless chicken thighs if you prefer a juicier, darker meat.
What flavor profile does this dish have?
It has a Polynesian and tropical flavor profile, balancing savory soy and garlic with sweet pineapple and tangy vinegar.
Is this recipe family-friendly?
Yes, the sweet and savory nature of the dish makes it a popular choice for both adults and children.
Should I add salt to the sauce?
The recipe suggests seasoning the sauce with salt to taste, though the soy sauce and chicken broth already provide significant sodium.
What is the preparation for the onion and bell pepper?
Both the yellow onion and the green bell pepper should be cut into 1-inch dice.
How should I clean the pan between cooking chicken and vegetables?
Carefully wipe out the skillet with a paper towel before adding fresh oil for the vegetables to prevent any bits from burning.
What should the final texture of the sauce be?
The sauce should be thick enough to glaze the ingredients, achieved by simmering it for a few minutes until the cornstarch activates.