Recipe Image

Sweet & Sour Chicken

  • 20 m
  • 20 m
Robin Bashinsky
“This 20-minute meal delivers a faster, lighter and more flavorful takeout alternative. It's chock-full of fresh, crispy veggies and juicy chicken pieces, and it reheats well for meal-prep lunches. If you like heat, sub Sriracha for some of the ketchup.”


    • ¼ cup no-salt-added ketchup
    • ¼ cup pineapple juice
    • 3 tablespoons reduced-sodium soy sauce
    • 1 tablespoon rice vinegar
    • 2 teaspoons honey
    • ¼ teaspoon salt
    • ½ teaspoon ground pepper
    • 2 tablespoons toasted sesame oil, divided
    • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
    • 8 ounces small broccoli florets
    • 2 cups chopped red bell pepper
    • 1 cup diagonally sliced scallions (1-inch)
    • 3 cups cooked brown rice


  • 1 Whisk ketchup, pineapple juice, soy sauce, vinegar, honey, salt and pepper in a small bowl.
  • 2 Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Transfer to a plate.
  • 3 Wipe the pan clean; return to high heat and add the remaining 1 tablespoon oil. Add broccoli and bell pepper; cook until charred, about 5 minutes. Add scallions and cook for 1 minute. Return the chicken to the pan and add the ketchup mixture. Cook until bubbly and the sauce coats the chicken. Serve in shallow bowls over rice.
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