Sweet & Sour Chicken

I love Asian cuisine and have always wanted to be able to duplicate it at home. After years of trying different recipes and modifying them I finally decided this is my favorite way to make sweet & sour chicken. Make sure to get the sauce thick enough, sometimes I have to add a little bit more of the cornstarch and water mixture to thicken the sauce. I hope you enjoy this recipe as much as I do!

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Servings: 4

Prep Time: 05:00

Cook Time: 20:00


2 - 4 boneless skinless chicken breasts (pounded and cubed)

2 sweet bell peppers, chopped

1/2 small or large yellow or white onion (cubed)

2 tbsp high temp cooking oil

1/2 cup cornstarch

1 1/2 cup rice


3/4 th cup sugar

1/4 th cup ketchup

1/2 tsp garlic salt

1 tsp garlic powder

2 tbsp tamari sauce (or if you are not gluten free, you can use regular soy sauce)

1/2 cup apple cider vinegar (regular vinegar will suffice also)

2 tbsp


1Cook rice as package indicates.

2After the rice is started, (or if you have made the rice the night before) you want to start with making the sauce. In a small pot or medium sauce pan mix the ketchup, garlic powder, garlic salt, tamarin sauce, vinegar, and sugar. Bring this to a boil.

3Next mix the cornstarch and cold water together until dissolved. Add this to the sauce and stir until thickened. After it is thickened reduce heat to low.

4Take the chicken cubes and batter them in the cornstarch (easiest to add to a ziplock bag and shake or stir in a bowl). Add oil to a pan and add the chicken. Sauce chicken for about 5-6 minutes.

5Then add the peppers and onions. Continue to sauce over medium heat until the chicken is browned.

6Add the sauce to the chicken and veggies, coat well.

7Serve over rice.

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