Equipment
Ingredients
Chicken and Marinade
- 500 g chicken breast, cut into 2.5cm cubes
- 15 ml soy sauce
- 8 g cornstarch
Sweet and Sour Sauce
- 120 ml pineapple juice
- 60 ml rice vinegar
- 60 g ketchup
- 45 g light brown sugar, packed
- 30 ml soy sauce
- 8 g cornstarch
Stir-Fry Components
- 30 ml vegetable oil
- 150 g red bell pepper, cut into 2.5cm squares
- 150 g green bell pepper, cut into 2.5cm squares
- 225 g canned water chestnuts, drained and sliced
- 3 garlic, minced
- 10 g ginger, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 467 kcal
- Protein
- 29 g
- Carbohydrates
- 47 g
- Fat
- 19 g
- Fiber
- 3 g
- Sugar
- 33 g
- Sodium
- 864 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 80 mg
- Potassium
- 726 mg
- Calcium
- 53 mg
- Iron
- 2.3 mg
- Magnesium
- 65 mg
- Phosphorus
- 280 mg
- Zinc
- 1.6 mg
- Vitamin A
- 164 mcg
- Vitamin C
- 92 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.21 mg
- Niacin
- 13.7 mg
- Folate
- 43 mcg
- Water
- 233 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the diced chicken breast, 15ml soy sauce, and 8g cornstarch. Toss until the chicken is evenly coated. Set aside to marinate for 10 minutes. Wash your hands and thoroughly sanitize any surfaces that come into contact with raw poultry.
In a separate bowl, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, remaining 30ml soy sauce, and remaining 8g cornstarch until the sugar is dissolved and the liquid is smooth.
Heat 15ml of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer and sear for 4 to 5 minutes, turning occasionally, until golden brown and the internal temperature reaches 74°C/165°F.
Add the remaining 15ml of vegetable oil to the skillet along with the red bell pepper, green bell pepper, minced garlic, and minced ginger. Sauté for 2 to 3 minutes until the peppers are brightly colored and aromatic.
Give the sweet and sour sauce mixture a quick stir to lift any settled cornstarch, then pour it into the wok. Add the sliced water chestnuts. Bring the liquid to a boil and simmer for 1 to 2 minutes, tossing continuously until the sauce is thick, glossy, and evenly coats the chicken and vegetables. Serve immediately.
Chef's Notes
- Velveting the chicken with a light coating of cornstarch and soy sauce not only seasons the meat but creates a protective barrier that keeps it tender during high-heat stir-frying.
- Always prepare a mise en place for stir-fry dishes. The cooking process moves extremely quickly, and having your sauce pre-mixed and vegetables pre-chopped prevents burning.
- Drain the canned water chestnuts thoroughly and pat them dry with a paper towel. Excess moisture introduced at the end of cooking will dilute the perfectly balanced sweet and sour sauce.
- For an extra layer of flavor, try toasting the minced ginger and garlic for just 15 seconds in the hot oil before adding the bell peppers to release their volatile aromatic compounds.
Storage
Refrigerator: 3 days — Store in an airtight container. The bell peppers will lose some crunch over time.
Reheating: Reheat in a skillet over medium heat until warmed through, or microwave on high in 1-minute bursts, stirring in between.
Troubleshooting
Sauce is too thin and watery
Cause: The cornstarch did not activate because the sauce did not reach a full boil, or the water chestnuts released excess liquid.
Fix: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to form a slurry. Stir it into the simmering sauce and let it boil for 1 additional minute.
Prevention: Ensure the liquid reaches a vigorous simmer for at least 1 minute, and pat water chestnuts completely dry before adding.
Chicken is tough and dry
Cause: Chicken was overcooked during the searing phase.
Fix: Cannot be fixed once overcooked, but the sauce will help mask some of the dryness.
Prevention: Cut chicken pieces uniformly and remove them from the pan earlier if cooking in batches.
Cultural Context
Sweet and sour profiles have ancient origins in Chinese cuisine, historically utilizing black vinegar and sugar. However, the vibrant red, ketchup-based version of Sweet and Sour Chicken popularized in the 20th century is a hallmark of Chinese-American culinary adaptation. The incorporation of ingredients like bell peppers and crunchy water chestnuts provides a deliberate contrast in texture that has made this dish an enduring takeout classic.
