Sweet and Sour Chicken
About this recipe
Sweet and Sour Chicken is a classic dish that balances tangy and sweet flavors, making it a favorite for meal prep. This recipe, presented by Chef Jack Ovens, is designed to be both simple and delicious, perfect for those busy weeks ahead.
In under an hour, you can whip up a batch that serves five, making it an ideal option for lunch or dinner throughout the week. The combination of chicken, colorful bell peppers, and a homemade sweet and sour sauce creates a satisfying meal that’s easy to store and reheat.
Ingredient notes
- Use chicken breast or thighs based on preference; both work well in this recipe.
- For the sweet and sour sauce, use store-bought pineapple juice instead of fresh to ensure proper thickening with corn flour.
Tips from Chef Jack Ovens’s video
- When cooking the chicken, sear it without stirring for the first 3 minutes to achieve a nice brown color.
- Make sure to drain any excess water from the chicken after cooking to prevent it from steaming and becoming rubbery.
- Whisk the sweet and sour sauce before adding it to the pan to ensure the corn flour is well incorporated and doesn't clump.
Good to know
- How long does it take to prepare this dish?
- The total time to prepare Sweet and Sour Chicken is 60 minutes.
- What can I substitute for the bell peppers?
- You can use capsicum as an alternative name for bell peppers.
- How many servings does this recipe yield?
- This recipe serves 5.
- What type of rice is used in this recipe?
- Basmati rice is used, and it should be rinsed before cooking.
No life story here — the video and the recipe are the whole point. All credit to Chef Jack Ovens: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the rice by rinsing 300g of basmati rice and adding it to a pot with 600mL of cold water and a pinch of sea salt. Stir to break up clumps, bring to a boil, cover, reduce heat to low, and simmer for 14 minutes undisturbed.
- 2
Slice 3 bell peppers in half, remove seeds, and dice into large chunks. Place in a bowl.
- 3
Slice one medium brown or yellow onion in half, peel, and thinly slice. Add to the bowl with the bell peppers and mix.
- 4
Grate 4 cloves of garlic and 15g of ginger using a microplane to create a paste. Mix together and set aside.
- 5
Slice 1400g of chicken breast into strips and then into large, even pieces for even cooking.
- 6
In a mixing bowl, combine 125mL of soy sauce, 80mL of pineapple juice, 80g of honey, 40mL of Worcestershire sauce, 40mL of apple cider vinegar, 40mL of tomato sauce, and 12g of corn flour. Whisk until smooth and set aside.
- 7
Once the rice is done, turn off the heat but keep the lid on for an additional 4 minutes. Fluff the rice with a fork after resting.
- 8
Heat a large pan over high heat and add 30mL of grapeseed oil. Add the onions and bell peppers, sprinkle with sea salt, and sauté for about 4 minutes until they start to caramelize. Remove from the pan and set aside.
- 9
In the same pan, add another 20mL of grapeseed oil and the chicken. Season with a pinch of sea salt and sear for 3 minutes without stirring. Stir and cook for another 3 minutes until cooked through, draining any excess water if necessary.
- 10
Add the garlic and ginger paste to the chicken and cook for 45 seconds, stirring to combine.
- 11
Add the sautéed vegetables back into the pan with the chicken and mix for another 30-40 seconds.
- 12
Pour in the sweet and sour sauce, bring to a boil, and cook for 2 minutes until thickened, stirring frequently.
- 13
Optionally, add a tablespoon of sesame seeds and mix well before removing from heat.
Heads up — we had to guess a little:
- The amount of sesame seeds was estimated based on typical usage in recipes.
Credit where it’s due: this recipe was transcribed from Chef Jack Ovens’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jack Ovens? Claim this page or ask us to take it down. Your call, always.
