Ditch the take-out and prepare it in your kitchen instead! Today I served up a bowl of Sweet & Sour Spicy Chicken right in my own home. It’s a lighter and much healthier option that is ready to eat in less than 30 minutes — the longest part is cooking the rice… can you believe it?
I allowed my chicken to roast in the oven while the rice was cooking. In the meantime, I unloaded the dishwasher and got my other ingredients ready. Seriously, you’ll be eating in no time!
This recipe can technically serve four — I made this as a dinner for two with just enough for lunch the next day for the both of us!
Here is what you’ll need:
- 2 Tbsp olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 sweet onion
- 2 green onions, chopped
- 1 cup pineapples
- 1 cup ketchup
- 1/2 cup rice vinegar
- 2 Tbsp light brown sugar
- 2 tsp soy sauce
- 1/2 Tbsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes (more or less to your liking)
- 2 cups chicken, cooked and diced
- 1.5 cups brown rice + 3 cups water
Before you begin, cook the brown rice (since it takes a while) andpreheat your oven to 400 degrees. Roast your chicken for about 20 minutes — cool and dice.Heat olive oil in a large wok and saute peppers and onion on medium-high heat until tender, about 5 minutes. Make a well in the middle of the vegetables and add ketchup, rice vinegar, light brown sugar and soy sauce. Add pineapple, chicken, green onions, red pepper flakes, salt and pepper. Stir fry ingredients until heated through and the sauce begins to thicken, about 5 minutes.