Simple Quintessential Cuisine

Sweet and Sour Chicken

Tonight I decided it was time to treat my husband to one of his favorite meals.  I’ve been making him and the rest of my family sweet and sour chicken for many, many years now, and not until a PF Chang’s China Bistro opened up in our area have I ever experienced a sweet and sour chicken meal that rivals mine.  Anyway, since my husband tirelessly cleans up the kitchen after every one of my meals and since he also rewards me with a hot delicious cup of java every single morning without fail, I decided to make one of his longtime favorites.  I promise you it’s every bit as good as PF Chang’s version, and when you realize how easy it really is to make yourself, I’m sure it will be one of your favorites as well! Give it a try and let me know what you think..

You will need..
2 large boneless chicken breasts cut into 1-2” chunks
2 C peanut oil
3 C flour
1 ½ tsp kosher salt
1 tsp pepper
3 eggs beaten
3 tbsp olive oil
1 large onion
1 large red pepper
2 Tbsp fresh ginger, peeled
2 Tbsp fresh garlic
2 Tbsp fresh jalapeno
1-8oz can pineapple chunks (reserve the juice)
3 scallions
¼ C light soy sauce
1 C low sodium chicken broth
¼ C cider vinegar
1/3 C brown sugar
The first step in creating this dish is preparing your vegetables. Begin by chopping your onions and red peppers into 1-2” chunks then finely mince the jalapeño.  Next using a microplane finely grate the garlic and ginger then set the vegetables aside.

A useful tip….. I typically smash my garlic to remove the skin.  In this recipe however I recommend you peel the skin off with a knife. It makes it much easier to grate when it’s whole.

Drain the juice from the pineapple into a small bowl and then add soy sauce, vinegar, brown sugar and cornstarch. Whisk together well and set aside.

Now for the chicken….place a large frying pan over medium high heat and pour in the peanut oil.  While the oil is heating grab 3 dishes and place 1 ½ cups of flour, salt and pepper into the first dish, the beaten eggs into the second and the remaining flour into the third.  Begin dredging your chicken pieces into each plate starting with the flour, salt and pepper mixture, then placing into the beaten eggs, and finishing with the plain flour. Take care to fully coat every piece during each step. 

Place the chicken into the oil and fry until nicely browned on all sides. Remove from the pan, place on a cookie sheet lined with a fitted rack and season lightly with salt.

Next place a large frying pan over medium high heat and add olive oil. Add onions and red peppers and sauté for 3-4 minutes, stirring frequently. Add in the jalapeño, ginger, garlic and a pinch of salt. Continue sautéing for an additional 2 minutes and then pour in reserved sauce mixture and stir continuously. 

When the sauce starts to thicken add in the reserved pineapple and chicken. Gently toss until mixture is combined and pour into a large serving dish and finish with the chopped scallions.  Serve immediately over any rice of your choice. I recommend preparing about 4-5 cups of rice to serve alongside this dish.

Comments     + Add a Comment
Medifast Success Stories says:

Does this ever look good. Thanks for a great idea for dinner.

vincent says:


We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
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Holly Henry says:

Thank you for reaching out Vincent! I'm happy to become connected!

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