This super easy Thai sweet and sour chicken with pineapple is full of flavors and textures. The tangy and sweet flavor mixed with fresh pineapple and vegetables makes this dish a delectable lunch or dinner. It's healthy and delicious!
- 2 1/2 tablespoon oil. Avocado, vegetable, or canola.
- 1 tablespoon garlic, minced
- 1 pound chicken breast, sliced thin.
- 1/2 cup sweet onion, sliced into 1.5-inch pieces.
- 1/2 cup cucumbers, sliced into half pieces at about 1-inch pieces
- 1/2 cup Roma tomato sliced into 1.5-inch pieces.
- 1/3 cup carrot sliced into 1.5-inch pieces. Carrot chips are perfect for this.
- 1 1/2 cup pineapple, sliced into bite-size pieces.
- 2 stalks of green onions, sliced into 1-inch pieces
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 3 tablespoons sugar
- 1 tablespoon rice vinegar
- Cut and prep the pineapple. Add the sliced pineapple chunks to a medium bowl, and set aside. Save what you don't use in an airtight container for the next meal.
- Make the sauce in a small bowl by combining oyster sauce, soy sauce, fish sauce, sugar, and vinegar, and set aside.
- In a wok, large skillet on medium-high heat, heat oil until hot, add garlic and stir until fragrant and lightly golden brown. About 15-30 seconds only.
- Add the chicken and cooed until the meat is lightly browned, about 3-5 minutes. Stirring a few times. Lower temperature to medium heat if the chicken starts to cook too soon. Each stove is different. Gage yours and adjust as needed.
- Add the veggies, carrot, onion, tomato, and cucumber. Let cook for 2-3 minutes until the vegetables are lightly tender.
- Add sauce and stir well. Let it cook for another minute to allow the sauce to season the meat and vegetables.
- Add the pineapple and green onion last. Cook for another 2 minutes. Adjust the flavors as needed here with more soy sauce, a pinch of salt, vinegar, and a light touch of sugar or lime juice. Turn the heat off and serve with white rice. Jasmine rice is my preference, but brown or basmati will work too.
- For extra tenderness of the chicken, tenderize it by adding 1 teaspoon of baking soda and 1 tablespoon of water to the chicken pieces. Let sit for 10-15 minutes before cooking. It will add a velvety and tender texture to your chicken.
- You will have extra fresh pineapple for this recipe. Make the sauce ahead of time for the next 2-3 meals. It will save you some time for the next batch of your sweet and sour stir fry.
- Try a different meat for the next time! Try making sweet and sour pork, beef, shrimp, or tofu. Why not if you have extra ingredients already, right?
- If using canned pineapple, drain the pineapple juice from the can and
- Using a large frying pan helps with the ease of cooking.
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- Prep Time: 15
- Cook Time: 15
- Category: Chicken recipes, stir fries
- Method: stir fry
- Cuisine: Thai
Keywords: sweet and sour pineapple stir fry, Pad Priew Wan, Pineapple stir fry chicken, chicken pineapple stir fried, thai sweet and sour pineapple