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- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup bell peppers (red and green), sliced - 1 cup broccoli florets - 1 medium onion, sliced - 1 cup pineapple chunks (fresh or canned) - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 3 tablespoons ketchup - 2 tablespoons brown sugar - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - Salt and pepper to taste

Sweet and Sour Chicken Stir-Fry in 30 Minutes

Discover the vibrant flavors of Sweet and Sour Chicken Stir-Fry, a beloved dish perfect for busy weeknights and family dinners. This easy recipe combines tender chicken, colorful vegetables like bell peppers and broccoli, and the sweetness of pineapple, all coated in a delicious homemade sauce. Ready in under 30 minutes, this stir-fry not only looks great on the plate but also packs nutritional benefits, making it a wholesome choice for any meal.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup bell peppers (mixed colors), sliced

1 cup broccoli florets

1 cup pineapple chunks (fresh or canned, drained)

1 small onion, sliced

2 cloves garlic, minced

2 tablespoons vegetable oil

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup ketchup

2 tablespoons brown sugar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Salt and pepper to taste

Cooked rice or quinoa for serving

Sesame seeds and green onions for garnish

Instructions
 

Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, and brown sugar until well combined. Set aside.

    Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.

      Cook the Chicken: Add the chicken pieces to the skillet. Season with salt and pepper. Stir-fry for about 5-7 minutes, until the chicken is cooked through and no longer pink.

        Sauté Vegetables: Add the sliced onion, minced garlic, bell peppers, and broccoli to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender yet still crisp.

          Combine with Sauce: Pour the prepared sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly.

            Thicken the Sauce: Add the cornstarch slurry to the skillet while continuously stirring. Cook for another 1-2 minutes until the sauce thickens.

              Add Pineapple: Gently fold in the pineapple chunks and cook for another minute to heat through.

                Serve: Remove from heat and serve the stir-fry over cooked rice or quinoa. Garnish with sesame seeds and sliced green onions.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4