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Sweet and sour chicken has deep roots in various culinary traditions, particularly in Chinese cuisine. This dish often showcases the balance of flavors that characterize Asian cooking, where sweet, salty, and sour elements come together in perfect harmony. Its origins can be traced back to Chinese immigrants who adapted traditional recipes to suit local tastes, leading to the beloved dish we know today. Over time, it has gained popularity worldwide, evolving into many variations while retaining its core appeal.

Flavorful Sweet and Sour Chicken Skillet

Discover the joy of cooking with this vibrant and easy-to-make Flavorful Sweet and Sour Chicken Skillet. Perfect for busy weeknights, this dish combines tender chicken thighs with colorful vegetables, all coated in a delicious sweet and sour sauce. Ready in under 30 minutes, it’s a family favorite that captivates both adults and kids. Enjoy a nutritious meal that’s quick to prepare and bursting with flavor, bringing happiness to your dinner table.
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized cubes

2 tablespoons vegetable oil

1 bell pepper (choose red or green for color), chopped into chunks

1 cup pineapple chunks (freshly cut or canned)

1/2 cup sugar snap peas, trimmed

1 small onion, diced finely

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup soy sauce

1/4 cup apple cider vinegar

1/3 cup ketchup

1/4 cup brown sugar, packed

1 tablespoon cornstarch mixed with 2 tablespoons water to create a slurry

Salt and pepper to taste

Cooked jasmine rice or steamed rice (for serving)

Sesame seeds and chopped green onions (for garnish)

Instructions
 

Prepare the Chicken: Begin by seasoning the cubed chicken thighs with a generous sprinkle of salt and pepper, ensuring the chicken is evenly coated.

    Heat the Oil: In a large skillet, place the vegetable oil over medium-high heat. Allow it to heat until shimmering, indicating it’s ready for cooking.

      Cook the Chicken: Carefully add the seasoned chicken to the hot skillet. Cook, stirring frequently, for approximately 5-7 minutes, or until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

        Sauté the Vegetables: In the same skillet, add the diced onion, minced garlic, and ginger. Sauté for about 2 minutes, or until the mixture is fragrant and the onions are translucent. Next, add the chopped bell pepper and sugar snap peas. Continue to cook for an additional 3-4 minutes, stirring occasionally, until the vegetables are slightly tender yet still crisp.

          Prepare the Sauce: In a separate bowl, whisk together the soy sauce, apple cider vinegar, ketchup, and packed brown sugar until fully combined. Pour this flavorful mixture into the skillet with the sautéed vegetables, stirring gently to combine. Bring the sauce to a gentle simmer.

            Combine Chicken and Pineapple: Introduce the cooked chicken back into the skillet, along with the pineapple chunks. Stir everything thoroughly to ensure the chicken and pineapple are well-coated in the sauce.

              Thicken the Sauce: Gradually stir in the cornstarch slurry. Allow it to simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens beautifully and clings to the chicken and vegetables.

                Serve and Garnish: Remove the skillet from heat and serve the sweet and sour chicken hot over a bed of jasmine rice. For a finishing touch, sprinkle with sesame seeds and chopped green onions for added freshness and crunch.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings