🍽️

Sweet and Sour Chicken and Vegetable Stir Fry with Rice

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🍷 If you don’t have cooking sherry, or would like a substitute, check out this article for options.

Ingredients:

  • 1/2+ cup your favorite sweet and sour sauce or sweet chili sauce
  • 8 oz boneless skinless chicken breast or thighs
  • 2 tsp soy sauce or tamari for GF
  • 1 tsp cooking sherry
  • 1/4 tsp pepper
  • 2 tsp cornstarch
  • 2 tbsp vegetable/canola oil
  • 2 cloves garlic cloves or 1/2 tsp of garlic powder
  • 1 red bell pepper
  • 2 celery stalks
  • 4 oz sugar snap peas
  • 2 medium carrots (about 1/2 cup)
  • 1 (8oz) can pineapple chunks
  • 4 green onions
  • 1/2 cup jasmine, basmati, or sushi rice
  • Optional sesame seeds for garnish

Directions:

  1. 🔪 Veg and Chicken Prep (can be done up to 3 days ahead)
    1. Cut chicken into bite size pieces.
    2. Mince garlic.
    3. Large dice onion into 1/4 inch pieces.
    4. Large dice bell pepper into 1/4 inch pieces.
    5. Slice celery into 1/4 inch thick half moons.
    6. Cut snap peas in half, or bite size pieces.
    7. Slice carrots into thin rounds.
    8. Drain and cut pineapple into bite size pieces (if needed).
    9. Cut green onions into 1 inch sections.
  2. 🔪 Cook Rice (Can be done up to 3 days ahead)
    1. Cook rice according to package instructions.
    2. If not serving right away, let it cool and store in the refrigerator.
    3. Reheat by fluffing up with a fork in a microwave safe bowl, cover with a damp paper towel, and microwave for 2-3 minutes, fluffing more halfway through.
  3. Time to Cook
    1. In a medium bowl, toss the chicken with the tamari, sherry, pepper, and cornstarch until evenly coated. Let marinate for 10 minutes.
    2. Meanwhile, in a wok or large skillet, heat the vegetable oil.
    3. Add the chicken and cook, stirring only occasionally, until seared and mostly cooked on all sides.
    4. Add garlic and cook until fragrant, about 1 minute. Add the sweet and sour sauce, onion, bell pepper, celery, snap peas, carrots, 1/2 the green onion, and pineapple. And toss to mix.
    5. Continue cooking and stirring occasionally until sauce has thickened and the vegetables are just tender, about 5-7 minutes.
  4. Serve
    1. Serve over rice and optionally top with sesame seeds.