Sweet and Sour Chicken (Gà Xào Chua Ngọt)

Ingredients

• 400 g boneless chicken thighs (cut into bite-sized pieces; can substitute with chicken breast)
• 0.5 red bell pepper (cut into bite-sized pieces)
• 0.5 green bell pepper (cut into bite-sized pieces)
• 0.5 large onion (cut into bite-sized pieces)
• sweet and sour sauce mixture (a blend of vinegar, sugar, and chili paste (or chili sauce))
• 2 tbsp cooking oil (for searing chicken and stir-frying)
• black pepper (to taste)
• green onions (chopped for garnish)

Steps

1. 1

   Cut 400g of boneless chicken thighs into bite-sized pieces and marinate with seasonings for 15 minutes.

2. 2

   Prepare the vegetables by cutting the red bell pepper, green bell pepper, and half of a large onion into bite-sized pieces.

3. 3

   Prepare the sweet and sour sauce by mixing vinegar, sugar, and chili paste (or chili sauce) in a small bowl until combined.

4. 4

   Heat a pan with oil and sear the chicken pieces on both sides until they are just cooked through, then remove them from the pan and set aside.

5. 5

   In the same pan, stir-fry the onions and bell peppers over high heat for approximately 2 minutes.

6. 6

   Add the seared chicken back into the pan with the vegetables and toss briefly.

7. 7

   Pour the prepared sauce mixture over the chicken and vegetables.

8. 8

   Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and coated everything evenly.

9. 9

   Turn off the heat and garnish with a sprinkle of black pepper and chopped green onions.

10. 10

    Serve hot with steamed white rice.

Notes

The author suggests using chicken thighs rather than breast for a better texture. If you don't have chili paste, Sriracha or any standard chili sauce can be used as a substitute.

Nutrition per serving

• main course
• stir-fry
• chicken
• sweet and sour
• quick dinner
• Vietnamese