Jan 19, 2011

Sweet and Sour Chicken

sweet and sour chicken 2

I know you are thinking – this does not look like the sweet and sour chicken you can get a take-out Chinese restaurants.  Well – it isn’t – it is a much healthier version.  Packed with some bell peppers, green beans, fresh ginger and scallions – it is a complete meal.  And perfect for a weeknight meal, after coming home from work and the gym.  Delicious and easy – can’t get better than that!

sweet and sour chicken 1


  • 1 cup long-grain white rice
  • 1 Tbsp. cornstarch or arrowroot
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1 Tbsp. canola oil
  • 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 bell peppers, seeded and diced
  • 1/2 lb. green beans, trimmed and halved
  • 5 scallions, thinly sliced
  • 2 inch piece of fresh ginger, grated
  • 3 garlic cloves, minced
  • sesame seeds or chopped peanuts, for topping (optional)


1. Cook rice according to package instructions.

2. Whisk together cornstarch, sugar, soy sauce and vinegar. Set aside.

3. In a large skillet or wok, heat oil over high heet. 

4. Add chicken and cook until lightly browned, about 2-3 minutes. 

5. Add in bell peppers and green beans and cook until vegetables begin to soften, about 5 minutes. 

6. Add in scallions, ginger and garlic and cook, stirring frequently, until chicken is cooked and vegetables are tender.

7. Add in soy sauce mixture to the skillet and cook, stirring constantly for about 3 minutes, until sauce thickens. Remove from heat.

8. Serve over rice and top with peanuts or sesame seeds.

Source: Everyday Food Jan/Feb 2011

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1 comment:

  1. I think the sweet and sour chicken at Chinese restaurants is too sloppy. I love this. You can tell it is simple, clean, and tasty.