Please welcome one of my very favorite bloggers (and people!) Ali from Gimme Some Oven, who is generously guest posting today while Ben and I are in Charleston!
Hey everyone! Ali here from Gimme Some Oven, where I love sharing about all sorts of quick, easy, (mostly) healthy, and delicious recipes. When I’m not talking about food, I also love blogging about Film, Life, Reads and Style.
I’ve long been a fan of Kristin and all of her great recipes and beautiful photos here at IGE. And I must say that I have been an especially loyal follower of her Friday Favorites. (Which may have inspired a handful of fun purchases!) I told Kristin that I always feel like someone is reading my mind and my style with those posts. I just love the recipes and links she shares!
Even more than that, I just completely love being able to call Kristin a friend. I had the chance to finally hang in person a few months ago on a road trip through Des Moines, and I could have talked with her all day long. (Although I must say that we did have a pretty terrific marathon coffee date.) She’s completely great, and I know she’s also going to be an incredible mom very soon. Can’t wait for this little one to arrive!
Ok, back to the food that Kristin and I love to talk about. She said that you all happen to be pretty big fans of chicken recipes. (As am I!) So today I thought it would be fun to do a new take on a classic – Lighter Sweet and Sour Chicken!
You know that the oh-so-popular dish at Chinese restaurants that is usually oh-so-not-healthy for you? Yeah. Sorry to burst your bubble if you were blissfully unaware. But have no fear! This one-skillet version tastes just as good, and is even easier to make than the original. And, you can totally load it up with whatever fresh vegetables you love to go with those tender bites of chicken.
I happen to be a fan of tons of color, so I went with some pretty bell peppers, carrots, fresh pineapple and onions. But you could easily throw in some broccoli, mushrooms, cauliflower, or whatever floats your boat. The delicious sweet and sour sauce brings everything together, and this meal is literally ready to go in minutes.
And, as opposed to eating at a restaurant, you can rest easy knowing exactly what’s in this version of sweet and sour chicken. Sweet and sour GOODNESS, I tell you. : )Â So grab a skillet and join me!
First, get everything prepped and ready to go. Begin with two boneless skinless breasts of chicken. Cut them up into bite-sized pieces, and sprinkle with salt and pepper.
Then prepare your fresh veggies and pineapple.
Yes, I said pineapple. Couldn’t resist picking up one of these beauties to add in a little extra color and sweetness for this SWEET and sour dish. : )
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, turning once, about 5 minutes. Remove chicken and set aside.
Add an additional 1 Tbsp. oil to the skillet and add all of the veggies. Saute for about 5 minutes, then add garlic and continue cooking for an additional 3 minutes, stirring occasionally. Remove veggies and set aside.
Add in the sauce ingredients and stir to combine. In a separate bowl, whisk the cornstarch into pineapple juice until dissolved. Then add to the mixture. Bring to a boil, then reduce heat to medium-low.
Add back in the chicken and veggies, and the pineapple, then toss to combine.
Serve over brown or white rice, garnished with sesame seeds if desired.
Definitely a great meal that everyone is sure to enjoy! So grab some chopsticks (no judging here if you prefer a fork) and DIVE IN! Enjoy!
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Lighter Sweet and Sour Chicken
Description
Lighter Sweet and Sour Chicken is so delicious and easy, and it comes together in just minutes!
Ingredients
- For the Stir Fry:
- 2 Tbsp. olive oil, divided
- 1 lb boneless skinless chicken breasts (about 2 breasts), cut into 1-inch pieces
- 1 large white onion, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 2 cups fresh pineapple chunks
- 2 carrots, peeled and chopped into coins
- 2 cloves garlic, minced
- sesame seeds (if desired)
- white or brown rice, for serving
- For the Sauce:
- 1/4 cup ketchup
- 3 Tbsp. sriracha chile sauce
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. brown sugar
- 1/2 tsp. oyster sauce (optional)
- 1 pinch white pepper
- 1/2 cup pineapple juice (or orange juice, or any kind of citrus juice)
- 1 Tbsp. cornstarch
Directions
- Heat 1 Tbsp. oil in a large deep-bottomed skillet over medium-high heat. Season chicken with salt and pepper, then add to skillet. Saute for about 5 minutes, flipping occasionally, until the chicken is cooked through and no longer pink on the inside. Remove chicken and set aside.
- Add an additional 1 Tbsp. oil to the skillet, then add in the onion, peppers, carrots. Saute for about 5 minutes, stirring occasionally. Add garlic and cook for another 3 minutes or until the vegetables are tender yet still a bit crisp. Remove vegetables and set aside.
- Add ketchup, sriracha, vinegar, brown sugar, oyster sauce and white pepper to pan, and whisk to combine. In a separate bowl, whisk together the fruit juice and cornstarch until it has dissolved. Then add the mixture to the sauce. Bring to a boil, then reduce heat to medium-low. Add back in the vegetables and chicken, and the pineapple, then stir until evenly coated.
- Remove from heat and serve over rice, garnished with sesame seeds if desired. Serve immediately, or refrigerate in a covered container for up to 3 days.
Notes
- From Gimme Some Oven
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Sarah 02.24.2015
I made this tonight with no chile or oyster sauce because i didn’t have them and we don’t like spicy stuff. Still very yummy without either and a nice thick, consistency like I wanted! We will be making this again!
Jessica 12.16.2014
Did you really mean 3Tbsp sriracha? I only put one and it was almost too spicy to eat! Is it supposed to be 3tsp?
Kristin 12.18.2014
Hi Jessica! This is a guest post from another blogger so I can’t be sure but it sounds like from the comments of people who have made it that it’s the correct amount. Some said it was really spicy some said it was just right. Maybe next time you could cut back to 1 Tablespoon or less – that’s what I would do!
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Melissa 03.11.2014
This is even better than take-out! Thanks!
Natalie Clark 01.13.2014
Is there anything I can use in place of the sriracha chile sauce?
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Jocelyn Isaacs Erb 05.02.2013
This was so delicious! My fifteen year old son made it for us last night and he was very proud of himself! I really enjoy your blog and love all of the recipes I’ve used. Thanks so much! Your site has gotten him interested in cooking and maybe spending some more time with his mother:)
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Allison 04.14.2013
This was delicious! I made it for my family tonight and we all loved it. I did use only 2T of Sriracha and even that had a bit more kick than my 11 month old cared for. I also added in some broccoli that needed to be used. I love the sauce and how quickly and easily it all came together!
Rachel 04.10.2013
I just made this and noticed like a couple others there’s no direction of when to add the pineapple, I added mine at the very end, but great recipe!!
Iowa Girl Eats 04.10.2013
So sorry – I just added the directions. You were correct to add them in at the end with the veggies and chicken! :)
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Georgina 04.08.2013
Looks yum and great pictures!
Emily @ Hungry Delights 04.07.2013
My husband LOVES sweet and sour chicken. I am so glad I have a healthier alternative then getting him the takeaway version! Plus I am so glad I found gimme some oven blog because you have so many good recipes!
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Jodi 04.04.2013
I made this dish on Tuesday for dinner and it was delicious!
HD 04.04.2013
I made this last night. It was so easy and oh my so delicious. Thank you so much for sharing this recipe, it is a keeper for sure. My husband also LOVED it!
Brenda @ a farmgirl's dabbles 04.03.2013
So fun to see Ali over here! I can’t wait to try this recipe. And I hope you’re having a great time in Charleston, Kristin!