sweet and sour chicken and rice recipe

Written BySheba G Updated On
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The Best sweet and sour chicken and rice recipe

Sweet and sour chicken and rice is a classic dish that my family has always loved. It combines the tangy sweetness of the sauce with the savory taste of chicken and the comforting warmth of rice. This dish has been a staple in our home for years and is perfect for both weeknight dinners and special occasions.

It is easy to prepare and can be made in large quantities, making it ideal for family gatherings. Sweet and sour chicken and rice is not only delicious but also offers some health benefits. Chicken is a great source of protein, while rice provides carbohydrates for energy.

The vegetables in the dish add essential vitamins and minerals, making it a well-rounded meal. I love how versatile this dish is. You can customize it with different vegetables or adjust the sweetness of the sauce to suit your family’s preferences.

It is a dish that everyone in my family enjoys, from the kids to the adults. My kids love the sweet and tangy flavor of the sauce, and I appreciate the balance of flavors and the ease of preparation. This dish is a perfect example of how you can create a delicious and nutritious meal with simple ingredients.

It is a dish that brings my family together and creates lasting memories.

Sweet and Sour Chicken and Rice

Sweet and Sour Chicken and Rice

4.8 from 812 votes

Sweet and Sour Chicken and Rice is a comforting dish with a perfect balance of sweet and tangy flavors. The tender chicken is paired with fluffy rice and a vibrant sauce, making it a favorite for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
1 cup cornstarch
1 tsp salt
1/2 tsp black pepper
2 eggs, beaten
2 tablespoons vegetable oil

For the Sauce

1/2 cup granulated sugar
1/2 cup apple cider vinegar
1/2 cup ketchup
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water

For the Vegetables

1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium onion, chopped
1 cup pineapple chunks, drained (optional)

For the Rice

2 cups long-grain white rice
4 cups water
1 tsp salt

👨‍🍳Directions

1Prepare the rice first.
2Rinse the rice under cold water until the water runs clear.
3Add the rice, water, and salt to a saucepan, bring to a boil over high heat.
4Reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed and the rice is tender.
5Fluff with a fork and set aside.
6While the rice is cooking, prepare the chicken.
7In a large bowl, combine cornstarch, salt, and black pepper.
8Add the chicken pieces and toss to coat evenly.
9Beat the eggs in a separate bowl and add them to the chicken mixture.
10Stir to coat the chicken evenly.
11Heat the vegetable oil in a large skillet or wok over medium-high heat.
12Add the chicken pieces in a single layer and cook for 3-4 minutes on each side or until golden brown and cooked through.
13Remove the chicken from the skillet and set aside.
14In the same skillet, add the bell peppers and onions.
15Cook over medium heat, stirring occasionally, for 5-7 minutes or until the vegetables are softened.
16If the skillet is dry, add a little water to prevent burning.
17In a small bowl, mix together sugar, apple cider vinegar, ketchup, soy sauce, water, garlic powder, ginger, salt, and black pepper.
18Stir well to combine.
19In a separate small bowl, mix cornstarch with 2 tablespoons of water to make a slurry.
20Add the sauce to the skillet with the vegetables and stir to combine.
21Bring the sauce to a simmer over medium heat.
22Add the cornstarch slurry to the sauce and stir continuously until the sauce thickens.
23This should take about 2-3 minutes.
24Return the chicken to the skillet and stir to coat evenly with the sauce.
25Add the pineapple chunks if using.
26Cook for an additional 2-3 minutes, stirring occasionally, until the chicken is heated through and the sauce is bubbly.
27To serve, spoon the rice onto plates and top with the sweet and sour chicken mixture.
28Garnish with chopped green onions or sesame seeds if desired.

🔧Equipment

Large skillet or wok
Mixing bowl
Saucepan
Measuring cups and spoons
Wooden spoon
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 25g

📝Notes

Tips: To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce. You can also add other vegetables like carrots or broccoli to increase the nutritional value. Make sure to cook the chicken thoroughly to ensure it is safe to eat. The rice should be tender and fluffy, with no crunchiness. You can adjust the sweetness of the sauce to your liking by adding more or less sugar.

Watch Video Of How Sweet and Sour Chicken and Rice Works

Sweet and sour chicken and rice is a versatile dish that can be enjoyed for any occasion. I love how it can be made in large quantities and reheated easily, making it perfect for leftovers or meal prepping.

I often serve it for family gatherings because it is a crowd-pleaser and can be customized to suit different dietary needs. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

You can also freeze the chicken and sauce mixture for up to 3 months and reheat it when ready to serve. This dish is a great option for a quick and easy weeknight meal or a special occasion.

It is a dish that my family always enjoys and I know yours will too.

❓ Frequently Asked Questions About Sweet and Sour Chicken and Rice

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. They may take a bit longer to cook, so make sure they are cooked through before adding them back to the sauce. Chicken thighs are also more flavorful and juicier.

Can I make this dish in advance?

Yes, you can make this dish in advance. Store the chicken and sauce separately from the rice in the refrigerator. When ready to serve, reheat the chicken and sauce in the microwave or on the stovetop until heated through. Add the rice to the chicken and sauce and stir to combine. You can also freeze the chicken and sauce mixture for up to 3 months.

Can I make this dish spicy?

Yes, you can add heat to this dish by adding chili peppers or red pepper flakes to the sauce. You can also add a spicy sauce like Sriracha or chili garlic sauce to your liking. If you want to add heat to the rice, you can mix in some chili flakes or hot sauce.

Can I use a different type of rice?

Yes, you can use a different type of rice such as brown rice or jasmine rice. Keep in mind that the cooking time and water ratio may vary. If you use brown rice, it will take longer to cook and may require more water. If you use jasmine rice, it will be more aromatic and fragrant.

Can I make this dish in a slow cooker?

Yes, you can make this dish in a slow cooker. Combine the chicken, vegetables, and sauce in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the rice to the slow cooker during the last 30 minutes of cooking and stir to combine. The rice will absorb the flavors of the sauce and become more flavorful.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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