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Sweet and Sour Chicken

Crispy chicken in a tangy sweet and sour sauce. Better and faster than takeout.

high-protein
🔥 Calories per serving: 480
🍽️ Serves: 4
⏱️ Prep: 15 min
🍳 Cook: 20 min
Ingredients
Bell Pepper 2
Chicken Breast 1.5 lbs
Cornstarch 2 tbsp
Garlic 3 cloves
Honey 3 tbsp
Olive Oil 2 tbsp
Rice 1.5 cups dry
Salt 1 tsp
Soy Sauce 3 tbsp
White Wine Vinegar 2 tbsp
Instructions
  1. Cut chicken into 1-inch pieces. Pat completely dry. Toss with cornstarch and salt until every piece is coated. The cornstarch creates the crispy exterior.
  2. Make the sauce: whisk together soy sauce, honey, white wine vinegar, and a splash of water. Set aside.
  3. Heat oil in a wok or large skillet over very high heat until shimmering.
  4. Cook chicken in batches — do not crowd. Fry 3 minutes per batch until golden and crispy. Remove and set aside.
  5. In the same wok, cook diced bell pepper and garlic over high heat for 2 minutes.
  6. Pour in sauce. It will bubble immediately. Stir and cook 1 minute until slightly thickened.
  7. Return chicken and toss to coat. The cornstarch left in the pan will help the sauce cling.
  8. Serve immediately over rice.
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