Easy Sweet and Sour Chicken
I've been making this sweet and sour chicken for over seven years, and it has always been my daughter's favorite meal. I first discovered the recipe on Andy Chef's website, and over time it became one of those dishes I can cook without even looking at the recipe. Tender chicken, colorful vegetables, and a perfectly balanced sweet and sour sauce come together in less than 30 minutes. I usually serve it over egg noodles and finish it with sesame seeds, fresh leek, and crunchy cucumber. It's a simple, comforting dinner that's perfect for busy weekdays, and I hope it becomes a favorite in your family too!
Recipe Ingredients
Main
- 400 g chicken breast (or beef)
- 120 g carrot (1 large)
- 2 bell peppers
- 1 small zucchini
- 2–3 cloves garlic
- 2 cm fresh ginger
- 1 red chili pepper
- 1 tbsp olive oil
Sweet and Sour Sauce
- 60 g soy sauce
- 45 g rice vinegar
- 110 g water
- 40 g sugar
- 25 g cornstarch
To Serve (optional)
- Egg noodles
- Sesame seeds
- Thinly sliced leek
- Cucumber, cut into thin strips
First, prepare the ingredients
Cut the bell peppers into large cubes. Slice the carrot into thin rounds. Slice the chili pepper into thin rings. Cut the ginger into thin matchsticks and finely chop the garlic. Cut the chicken into bite-sized cubes. If using beef, slice it into thin strips.
Then, cook the vegetables
Heat the olive oil in a large skillet or wok over high heat. Add the bell peppers and cook for 2–3 minutes. Remove them from the pan and set aside. Add the carrots and cook for 2–3 minutes. Add the zucchini and cook for 1–2 minutes. Stir in the ginger and garlic and cook for 1 minute, until fragrant. Transfer the vegetables to a plate.
Next, cook the meat
Add the chicken to the same pan and cook over high heat for about 7 minutes, until lightly browned. If you're using beef, cook the thin strips just until browned. Return the cooked vegetables to the pan and stir in the sliced chili pepper.
Finally, bring it all together
While the chicken is cooking, whisk together the soy sauce, rice vinegar, water, sugar, and cornstarch until smooth.
Cook the egg noodles according to the package instructions. I usually use the egg noodles, which are ready in just 2 minutes.
Pour the sauce into the pan and stir constantly for 1–2 minutes, until it comes to a boil and thickens.
Divide the noodles between serving bowls and top with the chicken and vegetables.
Finish with sesame seeds, sliced leek, and fresh cucumber cut into thin strips.
NOTES
- Boneless, skinless chicken thighs stay juicier and more flavorful than chicken breast. However, chicken breast is a great leaner alternative.
- If you're cooking for children or prefer a milder flavor, simply leave out the chili.
- Whisk the sauce well just before adding it to the pan, as the cornstarch settles quickly.
- Serve the noodles separately and spoon the chicken and sauce over the top rather than mixing everything together. This keeps the noodles from becoming too soft and lets everyone choose how much sauce they want.
- Steamed rice is also a great alternative to egg noodles.
