Cantonese Sweet-and-sour Chick'n Recipe
Make Cantonese Sweet-and-sour Chick'n Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Sweet-and-Sour Sauce
For the Chick'n and Vegetables
For Serving
Method
Prepare the Sweet-and-Sour Sauce
- 1
Mix sauce ingredients
In a small bowl, whisk together the pineapple juice, rice vinegar, ketchup, soy sauce, and brown sugar until well combined.
- 2
Thicken the sauce
In a separate small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce mixture and set aside.
Cook the Chick'n and Vegetables
- 3
Sauté chick'n
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the plant-based chick'n pieces and cook until lightly browned, about 5–7 minutes. Remove from skillet and set aside.
- 4
Cook vegetables
In the same skillet, add the remaining tablespoon of oil. Sauté the garlic, onion, and bell peppers for 3–4 minutes until slightly softened.
- 5
Add pineapple and chick'n
Add the pineapple chunks and cooked chick'n back into the skillet and stir to combine.
- 6
Add the sauce
Pour the prepared sweet-and-sour sauce over the mixture. Stir continuously and cook for 3–5 minutes until the sauce thickens and evenly coats all ingredients.
Serve
- 7
Serve the sweet-and-sour chick'n hot over cooked jasmine rice.
