Sweet & Sour Chicken Bowl Recipe

Lunch Bowl Specials

1. 1

   Prepare the rice

   Rinse and cook jasmine rice until tender and fluffy. Measure out 2 cups cooked rice and keep warm.

2. 2

   Coat the chicken

   Pat dry the chicken and season with salt and pepper. Toss the chicken pieces with 2 tablespoons cornstarch until evenly coated.

3. 3

   Brown the chicken

   Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the coated chicken in batches and cook until golden brown and cooked through, about 5–6 minutes per batch. Transfer to a plate.

4. 4

   Stir-fry vegetables

   In the same skillet, add a little more oil if needed. Sauté onion, bell pepper, garlic, and ginger for 3–4 minutes until fragrant and just tender. Add pineapple chunks and snap peas; cook another 1–2 minutes.

5. 5

   Make the sauce and slurry

   In a bowl, whisk ketchup, soy sauce, rice vinegar, brown sugar, pineapple juice, and water. In a separate small bowl, whisk cornstarch with cold water to form a slurry, then whisk the slurry into the sauce.

6. 6

   Combine and thicken

   Return the chicken to the skillet with the vegetables. Pour in the prepared sauce and simmer until thickened and glossy, about 2–3 minutes.

7. 7

   Assemble bowls

   Divide the warm rice among four bowls. Spoon the sweet-and-sour chicken and vegetables over the rice. If desired, sprinkle with sesame seeds and sliced green onions.

8. 8

   Season and serve

   Taste and adjust with additional salt and pepper if needed. Serve hot.