Sweet and Sour Ground Chicken
A quick, tangy sweet-and-sour ground chicken skillet that's ready in under 30 minutes and pairs perfectly with rice.
Equipment
- 12-inch skillet
- Mixing Bowl
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 1 pound ground chicken
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 small yellow onion, peeled and diced
- 1 18-ounce can chunked pineapple, juice saved
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup dark brown sugar
- 1/4 cup ketchup
- 2 tablespoons low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Heat a 12-inch skillet over medium-high heat. Add the ground chicken, breaking it up with a spatula, then add the diced green and red bell peppers and diced onion.
- Cook, stirring occasionally, until the chicken is cooked through and the vegetables begin to soften, about 6–8 minutes.
- Drain the pineapple chunks slightly if very wet, reserve the juice, then add the pineapple to the skillet and stir to combine with the chicken and vegetables.
- In a mixing bowl, whisk together 1/2 cup pineapple juice, rice vinegar, dark brown sugar, ketchup, and soy sauce until smooth.
- Pour the sauce into the skillet and cook for 2–3 minutes, stirring, to let the flavors meld.
- In a small bowl, whisk the cornstarch with the cold water until fully dissolved, then add this mixture to the skillet.
- Cook, stirring, for 1–2 minutes more until the sauce thickens and coats the chicken and vegetables.
- Remove from heat and serve the sweet and sour ground chicken over white rice.
Notes
- Save the pineapple juice from the can for the sauce.
- Use low-sodium soy sauce to control saltiness.
- Dissolve cornstarch in cold water before adding to prevent lumps.
- Serve immediately over steamed white rice.