This is one of those dishes that when I was a kid, I would always ask my mom to make. It’s a super simple and tasty recipe. It can be ready in less than 30 minutes, which makes it great for a weekday dinner. I make it at least once a month. If I have fresh pineapple in the house, I also add it as an extra. Sometimes I also substitute half of the chicken for some tofu.
2 chicken breasts cut into little chunks or slices
1 bell pepper, cut into slices
150g sugar snap peas
1 small can of pineapple in chunks (about 250g). Reserve the juice
6 tablespoons of ketchup
3 tablespoons of white vinegar
3 tablespoons of sugar
Salt and pepper
All-purpose flour to coat the chicken, about 4 tablespoons
To make the sweet and sour sauce, mix in a small bowl the pineapple juice, sugar, vinegar and ketchup. Beat the sauce with a whisk until all the ingredients are combined.
Remove and discard the stem end and string from each sugar snap.
Cut the chicken into chunks, coat it in the flour and add some salt and pepper.
In a pan, over medium heat, add about 3 tablespoons of vegetable oil. Once the pan is hot, add the chicken. Don’t stir the chicken, let it cook for a few minutes until it is golden brown in the bottom and then stir to get an even color on the other side.
Once the chicken has an even golden color on all sides; add the sauce, the bell pepper and sugar snap peas.
Stir and let it cook for about 2 more minutes. The sauce will reduce and thicken a bit. Taste to see if it needs any more seasoning. Serve with white rice.