It’s amazing how many different ways you can accessorize chicken, onion, garlic and green pepper in a skillet. It’s such a versatile and easy combination of food. Everything I’ve made that started with Basic Chicken Skillet has tasted so different from the dish before it.
We love Sweet and Sour Chicken (old post, terrible photos) at our house. The homemade recipe I use is a favorite, but it’s a bit of a pain to fix. It’s just so messy. The chicken gets marinated and then dusted in cornstarch and fried. I make a huge mess doing it and it’s a little time consuming for an average weeknight.
This skillet version of sweet and sour chicken is really quick and easy though. It skips the breading step, which saves a lot of mess and work.
Here’s what you’ll need for this simple version:
- 1 1/2 lbs. boneless chicken
- 2-3 Tbs. olive oil
- 1 onion, chopped
- 1/2 green pepper, chopped
- 1 garlic cloves, crushed
- 1 red pepper
- 20 oz pineapple chunks, drained and juice reserved
- 3 Tbs. vinegar
- 3 Tbs. brown sugar
- 2 Tbs. soy sauce
- 1 Tbs. cornstarch
- Chop chicken into bite sized pieces.
- Heat oil in skillet and cook chicken over medium heat until nearly done.
- Add onion, green pepper, red pepper and garlic.
- While chicken cooks, stir together reserved pineapple juice, vinegar, brown sugar, soy sauce and cornstarch.
- Finish cooking until chicken is cooked through and onion is soft.
- Add pineapple to the skillet.
- Pour in sauce, cooking until bubbly and thick.
Serve over rice.