Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound (450 grams)
- All-purpose flour: 1 cup (125 grams)
- Vegetable oil: 1 cup (240 ml)
- Onion, chopped: 1 medium (150 grams)
- Green bell pepper, chopped: 1 medium (150 grams)
- Red bell pepper, chopped: 1 medium (150 grams)
- Pineapple chunks, canned: 1 (20-ounce) can (567 grams)
- Sweet and sour sauce: 1 cup (250 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the chicken breasts into bite-sized pieces.
- In a large bowl, combine the chicken with 1/2 cup of flour. Toss to coat.
- In a large skillet, heat the vegetable oil over medium heat.
- Fry the chicken in the oil, in batches if necessary, until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the pineapple chunks and sweet and sour sauce.
- Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
- Return the chicken to the skillet and stir to combine.
- Serve over rice or noodles.
Nutritional Information:
- Calories: 400 per serving
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 35 grams
Dish Characteristics:
- Sweet and tangy flavor
- Crispy chicken and tender vegetables
- Colorful and visually appealing
User Comments:
- "This Sweet and Sour Chicken was delicious! The sauce was just the right balance of sweet and sour."
- "I love the Asian flavors in this dish. The pineapple adds a nice tropical touch."
- "This recipe was very easy to follow, even for a beginner like me."
Special Precautions and Tips:
- If you don't have sweet and sour sauce, you can make your own by combining equal parts ketchup, pineapple juice, and vinegar.
- To add a spicy kick, stir in some crushed red pepper flakes.
- Serve with a side of jasmine rice or chow mein noodles.
